And for today we prepare a traditional recipe for the hottest months. Salmorejo is native to Córdoba in Andalusia, although there are many variants and in each area it receives a different name, such as "Porra" in Malaga." This recipe starts with a basic cold cream that can be accompanied by an endless number of products.
Ingredients for 2 people.-
- 1 large tomato.
- Bread.
- 1 small clove of garlic.
- Olive oil.
- Vinegar.
- Salt.
Preparation.-
We begin by soaking the bread and squeezing it well to extract the water, pour it into the blender glass and add the tomato. This can be with or without skin, to the taste of each one, in this case I have left it. At this point, it must be said that many people add cucumber to the recipe, although for my taste it is better without it.
Add about 5 or 6 tablespoons of olive oil, (for me it has to be extra virgin olive oil) a pinch of salt and a teaspoon of vinegar along with half a clove of garlic.
Crush well until you get a homogeneous cream like the one in the image and try, if you see that the acidity of the tomato stands out, add a little more vinegar, if you like it a little stronger you can add the rest of the garlic, that is to the taste of each one.
Once our gazpacho is obtained, we store it in the fridge to serve very cold.
And to accompany we have cooked a couple of eggs and fried some diced potatoes.
It is also usually accompanied with cubes of ham, tuna, chopped tomato, raw pepper and onion, apple, melon, etc.
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