Salmorejo, very summery recipe

Salmorejo

There are some summer dishes and Spanish cuisine, and one of them is salmorejo Cordoba (there is also the salmorejo canary). Unlike the gazpacho, more liquid consistency, salmorejo is rather a cold cream like mayonnaise, and depending on its thickness can even be spread on bread.

The main ingredient is tomato salmorejo, as we saw a few days ago is an essential food in infant feeding. Salmorejo gives us water, vitamins and minerals. The bread, gives it some content in carbohydrates, and accompanied by chopped egg ham and becomes a full dish. When you prepare for children is necessary to eliminate or reduce the garlic and vinegar, and thus be much smoother.

We leave the traditional recipe and you can also prepare the salmorejo in Thermomix, and do not let you read the advice that we bring to prepare a single salmorejo ... take advantage!

Cordoba Salmorejo

Ingredients:

* 1 kilo of ripe tomatoes
* 200 gr of bread the day before
* 250 ml olive oil
* Salt
* Vinegar (optional)
* A clove of garlic (optional)
* Hard boiled egg cheese (optional)
* Minced serrano ham (optional)

Salmorejo traditional preparation:
1. The first step is Peel tomatoes. If they are ripe, you can peel them with a knife, because the skin comes off easily when shooting. If not, we can blanch them and take a few seconds the skin without problems. To do this, put a pot of water to boil, and secondly we prepare a bowl with cold water and ice. We supeficial cut crosswise at the base of tomatoes and then to pull the skin. When water is boiling, threw tomatoes, count to ten, and we are removing the bowl to stop cooking. The pulling of the skin peeled from the base where we made the cuts.
2. The following is get rid of the pulp, seeds and hard parts. To do this, cut the tomato in half, and squeeze by hand to bring out the pulp and seeds to stay only with the tomato flesh. Finally removed the hard parts with a knife and set aside.
3. Peel a clove of garlic, we remove the root and chop it fine, though the garlic in the case of children is optional and it is better to go slowly trying to take her point.
4. We put the tomatoes peeled and seeded in the glass of the mixer and add a splash of oil, a splash of vinegar (also optional), bread, a pinch of salt and minced garlic clove.
5. Grind until well blended and obtain the desired texture.
6. Refrigerate until well chilled and serve with croutons, prosciutto and chopped egg.

Salmorejo in Thermomix:

Put tomatoes in the bowl and washed tip of crushed garlic and 5-7-9 speed gradually until it is completely crushed.

Add the chopped bread, oil, vinegar and salt and grind again until a homogeneous cream. Unlike the gazpacho that is liquid, salmorejo have a consistency similar to cream of vegetable. With these quantities comes at a great point.

Serve cold, accompanied chorreoncito chosen and a good virgin olive oil, and the table.

Some tips:
Choose ripe red tomatoes and olive oil Extra virgin without a very pronounced flavor, especially if they're going to eat children.

It is best to use sherry vinegar, but be careful with the amounts to be children

Although the salmorejo is quite thick, you might want to vary the texture. To do this you can add more tomatoes or make less of bread at first.

Keep in mind that if you're going to add garlic, remove the center should not to repeat. If kids will eat it is better that you use little or no garlic, and think that the more garlic is chopped leaves more flavor.

You can go with hard boiled egg and chopped and chopped ham, but this is optional and no real leads salmorejo Cordoba.