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- Categories : Daily recipes , Recipes
Ingredients
- 150g day-old bread
- 200ml Corona de Baena Extra Virgin Olive Oil
- 1kg plum tomatoes
- 2 garlic cloves
- Salt to taste
- Boiled egg
- Diced Iberian ham
Cordoban Salmorejo
Preparation
- First, blanch the tomatoes by making small cross-shaped cuts on the bottom of each one. Bring a small saucepan of water to a boil, then add the tomatoes for a couple of minutes. Remove them and place them in ice water.
- Next, peel the tomatoes and blend them well together with the two garlic cloves.
- Add the bread and blend again, slowly pouring in the EVOO so the mixture emulsifies properly. Taste and add salt as needed.
- Serve topped with some boiled egg and a few cubes of Iberian ham, drizzle with a little more EVOO and enjoy.
Enjoy! If you liked it, leave us a comment.
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