Cordoba salmorejo: 7 -step recipe

Good my friends from world cooking! Once again a spectacular Spanish dish, more precisely it is a traditional dish of Córdoba (Andalusia): with you the recipe for Salmorejo Cordoba.

If we want to know a little history, I tell you that this salmorejo recipe as I will present them is a luxury heiress of the Mazamorra very and that it was possible thanks to the arrival of the tomato from America to the Old World. Do you imagine life without tomato? .. I don't!?

Very important note: Salmorejo and Gazpacho are not the same. If they ever made the Andalusian Gazpacho recipe that by the way here I leave the link will realize that it carries more ingredients such as cucumber, pepper, coriander .. In addition this typical Spanish dish is an emulsion so it is much thicker. Do the test and then tell me ok?

If there is a summer recipe that is easy to prepare, healthy and delicious, it is the recipe for Salmorejo Cordoba. This traditional Spanish dish has a long history and is perfect to serve as an entrance or to enjoy as a main dish during hot summer days. In this article, we will deepen its history, its different versions and how to prepare it correctly at home.

Well, let's not get distracted anymore and learn how to make salmorejo that is already grabbing me!

Ingredients

To share (5 people)

Ingredients

• 600 gr tomatoes (if they can be a better expert)
• 1/2 bread bar
• 1 clove of garlic without the center (out of respect)
• 1 teaspoon of salt.
• 250 ml of extra virgin olive oil.
• 1 tablespoon of vinegar

To accompany

• Serrano ham pieces
• Cooked egg
• An Andalusian flamenquito and that energy is complete

How to make salmorejo Cordoba step by step

1. We are going to prepare the tomatoes (main ingredient) . If they can be a better expert because this will be less acidic. We remove the stem and central part and chop it. It is not necessary that we get the nuggets because in the end when we seep him there will be nothing left. We are also going to cut the bread bar in pieces.
2. Prepare the clove of garlic , we peel very beautiful and remove the germ that is the center to avoid repeating for life. (Tell me if it's not a great advice!)
3. Add all the ingredients to the blender or the container where we will process and add salt to taste, 250 ml of extra virgin olive oil (good quality) and if you wish you can put a splash of vinegar to give it a touch.
   Tip: If they have time they can let the mixture stand for an hour or so to get the salt our ingredients that are releasing the taste and thus achieve a well -tasty Cordoba salmorejo.
4. Moment of making a little noise in the kitchen, lighting the blender and starts the party. Another tip: If it is the first time you are going to do the salmorejo, I recommend leaving some bread and a couple of unused tomatoes. So that Paulina? .. Well .. If you see that our recipe is being very liquid, you will add bread to the mixture. Otherwise, if you see that you are too thick you add more tomato and problem solved !!
5. Once we have our mixture with all the salmorejo ingredients and we are very proud of its texture its color and flavor we will filter with a fine mesh strainer on a container that can be a jug or a bowl.
6. Take the refrigerator at least 1 hour before eating. The Cordoba salmorejo should eat cold but not excessively so if your refrains cool a lot I recommend that you take it for a little while before serving it.
7. Now comes the prettiest part. Present this delicious dish to the table and love all our people. To serve it, a bowl is usually used, a bowl or a dish with a little deep. Once we overturn the portion in the container we add a little cooked egg + grated, serrano ham and a chorrazo of extra virgin olive oil at ease and we already have this exquisite Spanish typical dish my dear ones!

What did you think? I think I have repeated it many times but it is not worth saying once again ... as they will have seen it is very easy to make this recipe for Cordoba salmorejo and each one can put their touch so that they have as more they like it. They can control acidity, texture, if they like garlic they can put a little more, choose a good oil, amount of salt, etc. well this .. try and play !!

I love them!

Paulina

About the salmorejo Cordoba

What is the Salmorejo Cordoba?

The Cordoba salmorejo is a typical dish of the Andalusian region, in southern Spain. It is a cold soup made with tomatoes, bread, olive oil, garlic and salt, which is usually served with serrano ham and hard egg. Although its consistency is similar to that of the Gazpacho, it has a more intense flavor due to the greater proportion of tomatoes and the absence of cucumber and pepper.

History of the salmorejo Cordobés

The history of the Salmorejo Cordobés dates back to the 19th century, when the bread began to be used as a thickener for soups and stews in the Andalusian region. At the time, bread was a very economical and abundant food, and its use in the kitchen allowed to take advantage of leftovers and extend the life of food.

Over time, the recipe adapted to local tastes and customs, and became an emblematic dish of the Córdoba region. Currently, Salmorejo is one of the most popular cold soups in Spain, and can be found in most restaurants and bars in the country during the summer months.

Different versions of Salmorejo

Although the traditional recipe for the Salmorejo Cordoba is the best known, there are some variations of this cold soup that is worth trying. Some of the most popular versions are:

• Beet salmorejo: This version of the salmorejo is made with beet instead of tomato, which gives it an intense pink color and a slightly sweet taste.
• SALMOREJO DE AVOCATE: In this variant of the salmorejo, the tomatoes are replaced by avocados, which gives it a soft and creamy flavor. It can be served with prawns or prawns to give it a sailor touch.
• Strawberry salmorejo: This sweet version of Salmorejo is made with strawberries instead of tomatoes, and is usually served as dessert or as an entree in elegant dinners.

TIPS TO MAKE THE BEST SALMOREJO

• Use and good quality tomatoes
• The bread must be hard and compact, so that the liquid and texture contribution absorbs well
• Add the olive oil little by little while batting the mixture, so that it is emulsified correctly and is creamy.
• Let the salmorejo cool in the fridge for at least an hour before serving, to acquire a thicker and fresher texture.
• If you want a softer version, you can remove the skin and seeds from the tomatoes before crushing them.

How to serve the salmorejo?

The Cordoba salmorejo is usually served in individual bowls, accompanied by chopped serrano ham and a chopped hard egg. You can also add a splash of olive oil on top to give a touch of flavor and aroma. If you like the spicy, you can add a few drops of tabasco or spicy paprika.

Andalusia region that has become one of the most popular dishes in Spain during the summer months. Its intense flavor and creamy texture make it perfect to serve as an entrance or to enjoy as a main course during a light meal. If you follow these tips, you can prepare a delicious and authentic salmorejo at home, which will surely love the whole family.