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salmorejo

"a speciality dish from Cordoba, Andalusia...."

Most foodies around the world are familiar with the more famous dish of 'Gazpacho' but not too many have ever heard of the sister product, and in my opinion better dish of Salmorejo. This is a fine refined tomato based dish with an intense tomato flavour. If you wish to wow your friends then this is the dish for you to make at home. Tip is to leave it in the fridge for about three hours before serving but use the same day.

Check out this recipe...(let me know how it goes!)

Ingredients

  • 1 ½   kilos of ripe, juicy tomatoes
  • 2 ½   cups cubed stale bread with the crust removed
  • 2       cloves of garlic peeled
  • ½      cup of extra virgin olive oil
  • 1       tablespoon Jerez (Sherry) vinegar
  • Pinch of salt
  • Garnish
  • 6       slices of thin cut Serrano ham
  • 2       semi hard boiled egg

Method

  1. Bring a pan of water to the boil. (this is to be used to blanch the tomatoes).
  2. To prepare the tomatoes, simply cut a small cross on the top - also remove the core root end just by cutting it out.
  3. Place the cut tomatoes into the boiling water for about one minute. It  will depend on the skin of the tomatoes - when you see the skin start to come away this is the time to take them out and plunge into cold iced water.
  4. Leave the tomatoes in the iced water until they have fully chilled then drain them in a sieve
  5. Simply remove the skin by peeling it off.
  6. Cut the tomatoes and remove the seeds by scooping them out place the pulp into a sieve. Note: we wont use the seeds for this dish but we can use the juice that drains from the seeds.
  7. Place the prepared tomatoes along with the bread, olive oil, vinegar, salt, garlic into a blender and blend for approx 5 minutes. For a thinner consistency add a little water.
  8. Pour the contents into a container and chill in the fridge for about 3 hours
  9. When chilled take out of the fridge, adjust the seasoning. (You can also thin the consistency again at this stage if you wish)
  10. Garnish with chopped boiled egg and finely chopped Serrano ham, and serve cold.

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