How to Make Spanish Salmorejo Cordobes

Do you know the Salmorejo history? Salmorejo Cordobes is something you will find on menus everywhere on Spain restaurant, but the best Salmorejo is always found in the south of Spain. On a hot day, there are nothing more refreshing and satisfying than a bowl of cold Salmorejo Cordobes, you must try it if you visit Spain!

How to Make Spanish Salmorejo Cordobes

Creamy Spanish Salmorejo Cordobes with Ham and Egg

The first time I wrote about Salmorejo Cordobes, one of my favorite foods in Spain, I just made some of Spanish Salmorejo Cordobes for the first time on myself and i was very proud that it turned out almost exactly like from the Salmorejo recipe jose andres.

The Salmorejo recipe jose andres makes the best Salmorejo I have ever had. I have tried other versions in Sevilla, Cordoba, Madrid and Cadiz, but nothing has ever been quite delicious. Salmorejo is one of the things you eat that makes you feel 100% satisfied and very healthy at the same time. This is a good dish to keep slim and full of antioxidants.

What is Salmorejo Cordobes?

Most people maybe not familiar with gazpacho cousins that are thicker and more creamy. While gazpacho is cold tomato and vegetable soup (often consumed directly from a glass like V8 juice), salmorejo uk is just fresh tomato and maybe clove garlic, mixed with stale bread, extra olive oil, and sherry vinegar. The way olive oil and emulsifying tomatoes give cream soups makes many people think that there is actually cream in the soup! Most people top cold soup with boiled eggs and cured Spanish ham, which I would definitely recommend!

Read Also : 5 Best Spanish Food Recipes with Pictures

A Tough Start of How to Cook Spanish Salmorejo Cordobes

The first time I tried Salmorejo recipe thermomix was a complete coincidence. I am sure that cold soup is the enemy after a bad experience with gazpacho the previous year. But one day I came home from really greedy work and Mrs. Ane had sent us home with some Salmorejo food52 on our weekend visit. There was no one else at home, so I thought I would heat it up and no one would be the wiser.

Fortunately, Salmorejo never made with a pot. I took one bite, followed by another. It's delicious. I don't believe I have missed this dishes of fresh taste for so long.

Salmorejo Recipe Serious Eats

So, here it is, the best recipe of how to make salmorejo cordobes you'll ever try (in my experienced opinion). It's also easy to make and not expensive, although the key to make delicious Spanish Salmorejo is to use the best quality tomatoes and extra virgin Spanish olive oil. Tell me if you try the recipe!
The best Spanish Salmorejo Cordobes recipe I've ever tried. Right from my experienced cook book!

Ingredients of how to Make Spanish Salmorejo

  • 8 Tomatoes (better tomatoes quality will give a better taste of Salmorejo)
  • 1 Baguette
  • 1 cup of Extra Virgin Olive Oil (again, better quality give better taste)
  • 1 Clove of Garlic
  • A Splash of Sherry Vinegar (Vinagre de Jerez, can be substituted red wine vinegar)
  • A Pinch of Salt
  • 2 Hard Boiled Eggs
  • A Sliced of Serrano Ham (or Prosciutto)

Instructions of How to Cook Spanish Salmorejo Cordobes

  1. Scald the Tomatoes: Put a large pot of salted water on the stove and then wait until it boiled. Cut a small cross in the bottom of each tomato to remove the parts that are not needed. When the water is boiling put the tomatoes to the pot for 40-60 seconds. And then removie it immediately and place it in cold water (bowls filled with ice and cold water). The skin will peel directly from the tomatoes.
  2. First Blend: Cut the tomato core and put the rest of it to your blender. Blend it at high speed for about 35 seconds until the tomatoes are broken.
  3. Add bread: Take all the "gut" out from your baguette and add them to the blended tomatoes. The Baguette should give about 2-3 cups of guts and you can experiment with how much you can add, because this is how you change the texture. For me, I use about 2 cups of guts. And then let the bread soak in tomato juice for about 4-5 minutes.
  4. Second Blend: Add a splash of vinegar, salt, and garlic. Then blend all of them until the soup becomes evenly distributed and the bread is completely broken down.
  5. Add The Olive Oil: If your blender has a small hole on the top, add the olive oil slowly while you are blending with medium speed. If there are no holes in your blender, stop the blender first and add the olive oil little by little.
  6. Add Eggs and Adjust: Add 1 hard boiled egg and blend until mixed. Taste it and adjust the levels of vinegar, salt, bread, and garlic.
  7. Serve and Enjoy: Serve the Salmorejo Cordobes in a small bowl with boiled eggs that cut into cube and sliced ham as seasoning. Serve when cold! and Enjoy!

Besides this recipe, I have also posted another Spanish food recipes. Like JamonPistoSalmorejoTortillas and Croquettes. If you have free time, you can try making those delicious recipe. Because those recipe is included in the Best Spanish foods. Besides the tastes is delicious, this spanish food is also easy to make. You can even make it with simple equipment at home. And after trying a lot, I thought that this is the best Spanish Croquettes de Jamon with Cheese Recept I've ever made, but if you have one that you like, please leave a comment for me! I always want to experiment. 

After trying a lot, this is the best Salmorejo Cordobes Recept I've ever made, but if you have one that you like, please leave a comment for me! I always want to experiment.

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