Name of Recipe: Salmorejo – not tested
This is normally served as a tapa, particularly in the Córdoba province of Spain. If tomatoes are out of season, I make this with tinned ones. JB
Tablespoons are European ones, ie, 3 teaspoons
Serves: 6
Ingredients:
To garnish –
4 hard-boiled eggs
100g Serrano ham, cut
2 large cloves garlic
1 kg very red and ripe tomatoes
1 tsp salt
200g approx. stale bread
30g vinegar
150g extra virgin olive oil
Preparation:
Put the eggs into the
and chop
2 seconds / Speed 4. Remove and reserve.
Next, put the ham in the
and press the
Turbo 4 or 5 times.
Check the size and if you want it to be chopped more finely, press the
Turbo 3 or 4 times more. The time depends on how hard the ham is. Remove from the bowl and reserve.
Without washing the
, add the garlic, tomatoes and salt
30 seconds / Speed 5.
Add the bread and vinegar
30 seconds / Speed 5 and
2 minutes / Speed 10. The time will depend on the quality of the tomatoes.
Running on
Speed 5, a pour the oil, little by little, onto the lid, without removing the MC, until it has finished emulsifying.
Finally, pour the salmorejo into a dish and refrigerate, until you are ready to serve.
A few minutes before, decorate with the ham and the eggs. Serve very cold.
Tips/Hints: If you wish, you can use 1.5 kg tomatoes and increase the other ingredients in proportion. Also, you can make a salmorejo millefeuille, served between layers of fried, sliced aubergine.
Origin: Translated from a recipe in
Impescindible para tu cocina, which is the book you get when buying a Thermomix in Spain.
