Salmorejo A la Cordobesa (Tomato and bread soup) by Magefesa USA

Magefesa_salmorejo

Ingredients:

  • 1.5 Lbs. Day before breadcrumb.
  • 2 Lbs. Ripe tomatoes, peeled.
  • ¾ Cup olive oil.
  • 3 Garlic cloves, blanched three times.
  • 1 Green pepper.
  • 2 Eggs.
  • 3 Tablespoons sherry vinegar.
  • Salt.
  • 4 Cups cold water.

Directions:

Place the crumb of bread to soak for an hour. Drain.
Place tomato, garlic, pepper, oil, vinegar and salt  in a Magefesa blender and process.
Add grated breadcrumbs and continue pulsing until you get an homogeneous paste.
Adjust seasoning.
The salmorejo has a thicker texture than the gazpacho.
It can be served  along with a chopped  hardboiled egg, raw vegetables, cubes / shavings of Iberian ham or cooked seafood like shrimp, prawns or small crawfish tails.

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2 thoughts on “Salmorejo A la Cordobesa (Tomato and bread soup) by Magefesa USA

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