Cooking Recipes for Everyone: Salmorejo
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Ingredients (1 liter):
-1 kg of ripe red tomatoes
-1 not very large garlic clove
-1 tablespoon of salt
-150 gr of extra virgin olive oil
-30 gr of vinegar
-150 gr of bread without crust or breadcrumb.
We wash the tomatoes well, cut into quarters and remove the part of the heart and the seeds.
In a container large enough so that the mixture does not spill when whisked, put the tomatoes, the garlic clove (peeled and without the central part) and the salt. We beat well first at medium power and then at the maximum power of the mixer until everything is well crushed. If the mixer does not have much power, or the tomatoes are not very ripe, we will have to go through the Chinese to remove the skins that may have been left uncrushed.
Next we add the bread in pieces and the vinegar and we beat again until we have the consistency of a cream. Without stopping to beat we are adding the olive oil little by little so that it mixes well with our cream.
We put in the refrigerator for at least 2 hours and stir again very well before serving.
We must serve it very cold and we can accompany it with croutons, chopped hard-boiled egg, cubes of Serrano ham or smoked cod.
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