The Cordoba salmorejo is one of the most popular entrants in Spain during the summer season. It is a cold cream or soup native to Andalusia, although currently, as we say, it is present throughout the country. The recipe for Salmorejo Cordoba is very simple, fast, economical and nutritious. It is very similar to gazpacho, but with fewer ingredients. Something that they do coincide is that both bread of the previous day is used, so we can take advantage of it and avoid food. Generally, the salmorejo is accompanied with cooked egg and serrano ham chopped into small strips or cubes, ingredients that provide that extra flavor and texture that characterizes this dish so much. Do you want to know how to make a Cordoba salmorejo? Stay in recipes and discover the original recipe.
| 🚻 4 Commensals | 🕘 15m | 🍵 Central | 🤯 Diverse Very Low |
| Ingredients to make a Cordoba salmorejo: |
| 1 kilogram of mature tomatoes 150 grams of bread from the previous day 1 clove of garlic 1 tablespoon of salt 3 eggs 100 grams of ham tails 80 milliliters of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, in cold, |
Ingredients to make a Cordoba salmorejo:
1. Before starting to prepare the Andalusian salmorejo recipe, cook the eggs. To do this, heat a saucepan with plenty of water over high heat, introduce 3-4 eggs and, when it starts boiling, it has 10 minutes for them to sneak well. After the weather, remove the saucepan from the heat, remove the hot water and cut the cooking of the eggs leaving them in cold water. Reserve them.
2. Wash the tomatoes and cut them in rooms or small pieces. Then, introduce them into a whisper, robot or hand blender, adds the peeled garlic clove, the bread of the previous day chopped and a little salt.
3. The previous ingredients well. When they are well crushed, check the degree of thickness. If the cream is very thick, you can add some water.
4. Pour a good stream of olive oil and beat again. If you are preparing the Cordoba salmorejo with a base a beating or hand blender, we recommend adding the oil little by little, as if you were doing a homemade mahonese, so that it emulsifies and is a more creamy salmorejo and well mixed with the tomatoes. Done this, salt test and rectify if necessary. Once ready, you can strain it to make it finer, although if you have crushed enough, it should not be necessary.
Trick: You can add water or more bread, depending on whether you want to be more or less thick.
5. Enter the Cordoba salmorejo into a jug and reserve it in the fridge until it is used to be very fresh. While cools, take the opportunity to prepare the accompaniment. So pes, peel hard eggs and cut them in small or quarters. Cut the ham into small pieces and reserve them with the egg pieces, preferably separated to be able to distribute them later in the dishes.
6. When serving it, put the salmorejo in individual or bowl plates and distributes the pieces of ham and egg. Ready! This is easy to recipe from home to home. As you can see, it is a delicious cold incoming, which does not require cooking and that retains almost all the nutrients of its ingredients.
7. If you have any questions about how to make Andalusian salmorejo, don miss our video!
