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Salmorejo (Córdoba Cold Tomato Cream)
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Method
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- Purée the tomatoes and garlic in a food processor.
- When you have a smooth cream, add the bread cubes and let them soak up the tomato juice.
- Purée again until creamy, drizzling in the olive oil a little at a time so it emulsifies.
- Chill well in the fridge before serving.
- To serve, garnish with finely chopped ham, diced hard-boiled egg and a drizzle of olive oil.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Salmorejo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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