Salmorejo Recipe with Mariñeiras® Toast
Summer is here, and you’re probably in the mood for something fresh and healthy, right? That’s why today we’re sharing this spectacular recipe for Cordoba-style salmorejo with our toasted bread. Take note!
ingredients
- 1.5 kilos of very ripe tomatoes
- Mariñeiras® Plain Bread Toasts with Extra Virgin Olive Oil Flavor
- 200 ml of olive oil
- Salt
- vinegar
- 1 clove of garlic (optional)
- Grated hard-boiled egg (optional)
- Toasted Serrano ham (optional)
PREPARATION
- Place the slices of bread in a bowl and let them soak in water until they soften.
- Blend the tomatoes with their skins in another bowl.
- Add the finely chopped garlic (without the root) to the tomatoes. Also add the olive oil and vinegar if you like a touch of acidity. Mix well.
- Check that the crackers are soft, then add them to the mixture. Blend everything again if necessary, then taste and adjust the salt.
- If we want the salmorejo to have a smoother consistency (like gazpacho), we'll strain it through a sieve or food mill.
- Let it chill in the fridge for a couple of hours, then serve it cold with a hard-boiled egg, toasted Serrano ham, and our broken-up bread slices.
- Let's eat!
