The Salmorejo is a typical dish, in Andalusia, especially when the warm weather arrives.
In case that you do not know Córdoba (in the South of Spain), I can tell you that it is a wonderful town, full of history; but, also, with a great gastronomy.
Córdoba, Southern Spain
Once, many years ago, I was in Córdoba, with my parents, and they invited me to dinner in a very good restaurant, named “The red horse”; what a nice it was….and how well we ate……!. I do not remember that my parents ate Salmorejo; but, surely, you could ask for it.
"The red horse", in Cordoba
These are the Ingredients, for 4 persons, that you have to use, in order to cook a good “Salmorejo”: 750 grams of branch tomatoes, ripe. 1 clove of garlic. 100 gr of breadcrumbs from the previous day. 200 grams of virgin olive oil. Sherry vinegar to taste. Fine salt. And, for garnish: 100 gr chopped ham or flakes. 2 boiled eggs chopped.
And, now, I am going to explain you how to cook the Salmorejo: First of all, you wash the tomatoes, you cut peduncle them, you chop and cast them, in a jar or in a bowl, to crush. You break crumb and cast it with tomatoes; repeat the operation, with garlic, and you begin to grind all, at maximum power. When properly crushed, you begin to pour, in thread, olive oil, crushed while, until you have thick cream texture. At this point, you put a pinch of salt and vinegar. Cool it, in the fridge, for a couple of hours.
To plate the Salmorejo: In four bowls, pour the Salmorejo, well cold, sprinkle the chopped egg, the chopped ham or flakes and pour a little stream of virgin olive oil.
And this must be the result:
The Salmorejo
Well, I hope that you want to try to cook this good recipe. And after cooking, please tell me about it.
Until my next post, kind regards,
Luis.
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