Recipe Cordoban Big Garlic flavoured Salmorejo -cold soup-
How could we not?
This dish is so healthy and fresh that we couldn't not include it among so many allicin recipes.
Here is our version of a classic dish. We hope you like it.
We're dying to see and try your versions of this classic Mediterranean dish.
Don't forget to share your recipes with us! :)
Method
Peel the garlic and remove the core from the clove.
Peel and dice the tomatoes.
Place the diced tomatoes, the garlic cloves, a pinch of salt, the chopped stale bread and the vinegar in a blender.
Blend well until it takes the texture of a soup, with no lumps.Add a dash of oil and mix it into the soup.
Fry the bread in a little olive oil in a frying pan, until it is crunchy and golden, and set aside for plating.
FINISHING THE DISH:
In a small dish or bowl serve a nice amount of Salmorejo and place a few croutons on the top, a little grated egg and a pinch of chives together with some drops of extra virgin olive oil.
TIPS FROM THE CHEF:
- Salmorejo tastes better the day after it is made.
- It is a soup which, served chilled, goes down really well on a hot summer day.
- The ingredients are very important in this dish and they will make all the difference to the final product. Use the best oil, the best vinegar, rich, ripe tomatoes and of course the best garlic.