Salmorejo Cordobes - Cold Tomato Cream
This recipe comes, as the name implies, from Córdoba. In this Andalusian city, summer temperatures are often around 40 degrees in the shade.
So it is only logical to cook as little as necessary and to fall back on cold food. Salmorejo is a great alternative for salad.
You can enjoy it pure or together with hard-boiled chopped egg, ham cubes and bread fried in olive oil.
Here in Córdoba it is also served on a tortilla Española (potato tortilla) and then sprinkled with roasted, very finely diced ham cubes.
Ingredients:
- 4 big ripe tomatoes (ox heart are especially suitable and if they come from their own garden ... the better)
- 1-2 cloves of garlic
- the soft interior of a white bread (called here in Spain Telera), as a substitute is also toast bread without bark
- 100 ml extra virgin olive oil (preferably from Cordoba, of course)
- a bit of salt
Preparation:
- Place the tomatoes in a large bowl, cut in half and boil with boiling water. After 5 minutes they will peel very easily.
- The kernels should also be removed, then cut the tomatoes into pieces.
- The soft white bread is placed in small pieces in a bowl, the tomatoes over it, so the tomato juice can seep through and the white bread is soaked.
- Peel the garlic cloves and add directly to the mixture through a garlic press.
- Salting (if the tomatoes have a good taste, only very little salt is needed) and pour the olive oil over it.
- Now purée everything very well with the blender until a very fine cream is formed. It should look like the photo ... airy.
You can serve them in a small bowl, I personally prefer glasses because it looks nicer.
Salmorejo must be well refrigerated for at least 6 hours.
This recipe is ideal for barbecues, it can be prepared very well and transported easily.
