We are sure that many of you will remember our Salmorejo with pleasure.
The origin of Salmorejo is possibly the Roman “posca” (a refreshing mixture of water and vinegar where dry bread was dipped). This humble dish changed by the end of the 19th century when tomatoes were added to the ingredients. This particular recipe is typical from Córdoba.
- 1200 gr. ripe tomatoes
- 1 red bell pepper
- 2 garlic cloves
- 200 cl. extra virgin olive oil
- 10 cl Sherry vinegrar (if not avalable, a good white wine vinegar will do)
- salt to taste
- 150 gr. dry white bread
Grind the tomatoes, bell pepper, bread, garlic cloves and olive oil for a while (min. 5 minutes, you may use the food processor) until the result is an homogenous cream. Season with the vinegar and add salt to taste.
Serve it cold, topped with hard boiled egg and Iberian cured ham whenever it’s possible (if this particular and delicious ham is not available Serrano cured ham or Parma ham are good substitutes), both finely chopped.