Salmorejo
An Andalusian Recipe
Ingredients
6 dinner guests
- Tomatoes 1 kg
- Bread 200 g
- Extra Virgin Olive Oil 150 ml
- Gloves of garlic 1
- Boiled Egg 200 g
- Jamon Iberico 200 g
- Salt
Let's do it!
When I cook salmorejo, I like mixing each ingredient one by one to get the perfect texture. So let's start washing tomatoes and taking off the stems. We don't need to peel them or take the seeds because, after all, we are going to strain them. Mix it and try to get the smoothest cream possible and stain it in a big bowl.
Add the bread, which should already be cut into slices, to the big bowl with the tomato cream. Let the bread soak into the mix for 10 minutes so it gets soft. After that, add everything else and the glove of garlic to the mixer and mix it. At this point, you will get a thick texture, but if you prefer it thicker, add a little bit more bread. The texture depends on the tomatoes used and the type of bread, of course. Here is a trick: use good baking bread and plum tomatoes.
The next step is to add the salt and the extra virgin olive oil. Turn on the mixer with the pure in and add the oil little by little to get the perfect emulsion. Have patience until you get a uniform emulsion texture. The colour should be a nice orange tone and compact enough, so when we add the chunks of boiled egg and jamon they will keep over the surface. Plate the dish in a beautiful bowl and serve it with a little bit of boiled egg, jamon, and a line of oil to decorate it.
It's done! Easy peasy lemon squeezy, right? It's super delicious and healthy! Tell me about your experience of cooking this Spanish dish and what you think about it! And if you want to know more about its history, click me to know more about it!