- red, ripe tomatoes: 1 kg
- bread crumbs.: 200 gr (from an old baguette).
- garlic cloves: 2 or 3
- red vinegar, olive oil (between 1 and 1,5 dl) and salt to taste
1 boiled egg and 100 gr. serrano ham (prosciutto)
Preparation: 20 minutes
Then you put all into the mixer and blend it all.
You put this in the fridge for about 1 hour.
Serve the salmorejo with boiled egg and serrano ham cut into small pieces, add a little of olive oil on top.
Enjoy your salmorejo!
|Salmorejo from Cordoba|
See also Andalusian Recipes 1: Dogfish with potatoes