Sunday, April 26, 2009

Recipe of the Day: Salmorejo

We first had this when visiting Cordoba during Semana Santa (Holy Week). It is a simple dish that is great on warm nights with a glass of tinto de verano and some crusty bread. It is also served with a sesame cracker.

about 2 lbs ripe tomatoes
1 small loaf bread
3 - 5 gloves garlic
salt and pepper

Tear the bread and soak in water.

Roughly chop the tomatoes and place in blender.

Top with the bread and about half the water, garlic, EVOO, vinegar and salt and pepper.

Puree until smooth and creamy.

This is traditionaly served with chopped hard boiled egg and jamon.

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