Andalusian Salmorejo. Salmorejo recipe easy and simple to make and very delicious in taste, in this video you will learn how to make a traditional Andalusian dish with this. Salmorejo is a typical dish of Andalusia, especially in the area of Cordoba. It is a very nutritious and tasty recipe consists of tomato, bread, olive oil, salt and vinegar.
Servir le salmorejo dans des ramequins et chacun dépose un peu d'oeuf et de jambon dessus.
Gazpacho, salmorejo and creams made following the traditional recipe and using top-quality fresh Solfrío Salmorejo is a smooth, tasty and fresh cream.
Perfect for having as a main dish, starter or.
You can cook Andalusian Salmorejo using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Andalusian Salmorejo
- Prepare 1 kg of tomatoes.
- It's 200 grams of stale bread.
- You need 250 ml of olive oil, extra virgin.
- It's 1 clove of garlic.
- You need 1 of salt.
- Prepare 1 of vinegar.
- It's 1 of egg.
Andalusia is the southern autonomous community in Peninsular Spain. It is the most populous, and the second largest autonomous community in the country. The Andalusian autonomous community is officially recognised as a "historical nationality". The #Salmorejo was created in #Córdoba but it has turned already into an international recipe.
Andalusian Salmorejo instructions
- Boil the egg until it's hard then cut it into pieces.
- Cut the bread into small pieces.
- Boil the tomatoes in order to peel them easily.
- Put the bread and the tomatoes in the chopper bowl..
- Add oil, vinaigre, garlic and salt.
- Mix until it results an homogeneous cream. (Add water if it's too thick).
- Put the cutted egg on it and serve. ( you can also add picadito ham or chorizo).
Would you like to try and prepare it yourself? It is suitable for everyone, even in its vegetarian and vegan. Salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and There are several variations in Andalusia, including ardoria and porra antequerana (with bits of tuna as. Salmorejo is a refreshing Andalusian soup that is traditionally served cold. It is especially popular during the warm, summer days.
