Sunday, 13 February 2011

Gazpacho Series III: Salmorejo

         Salmorejo is a very thick version of red gazpacho, there are different ways to make it and this one is quite particular because it has oranges. I got the recipe from a friend from Jaén and she got it from a friend from Córdoba, which is the province of Andalusia where Salmorejo comes from, so it's really authentic!

You need:
  • 1 Kg. Ripe Tomatoes, chopped
  • 125 Ml Extra Virgin Olive Oil
  • 1 Orange, chopped
  • 1 egg 
  • 150 gr 1 day old white bread, soaked
  • 2 Cloves of Garlic 
  • 1 Tb Spoon Pimentón de la Vera (Smoked Spanish Paprika)
  • Salt to taste
Mix all the ingredients together using a blender or food processor. 
Strain it through a chinoise strainer and keep it in the fridge for at least 1 hour.
In the meantime you can prepare the topping.

Topping
  • Jamón Serrano cut into strips
  • Diced Hard Boiled Egg
  • Diced Orange  
Serve the Salmorejo in soup bowls, pour the topping and enjoy! 
Riquísimo!

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