- 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.
- 4 Cups cold water.
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.
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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