Salmorejo cordobés

Updated at: Thu, 17 Aug 2023 05:14:48 GMT

Step 1

Blanch the tomatoes for 60 seconds in boiling water to soften the skin. Drop into ice water, cool, and peel off the skins. Cut out the core of the tomato and remove the seeds/pulp.

Step 2

In a large blender or food processor (you may have to work in batches) blend together the tomatoes, garlic, and salt until smooth.

Step 3

Tear the crust-less bread into pieces and stir into the tomato mixture. Let sit for around 5 minutes to soften. Then blend the bread into the tomato mixture until smooth.

Step 4

While blending, slowly pour the olive oil and vinegar into the mixture. Continue to blend until fully emulsified and smooth.

Step 5

Taste the salmorejo and add more salt, vinegar, or olive oil until the flavor proportions are to your liking.

Step 6

Refrigerate for a few hours or overnight. Serve cold, topped with diced boiled egg and crispy jamón serrano.

1 liked

0 disliked