Cordoban Salmorejo
The signature Cordoban cold cream, thicker than gazpacho, crowned with serrano ham shavings and hard-boiled egg. An irresistible summer starter.
Ingredients
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✓Tomates muy maduros1 kg
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✓Pan de pueblo200g
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✓Aceite de oliva virgen extra150ml
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✓Ajo1 diente
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✓Jamón serrano100g
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✓Huevos2 unidades
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✓Salal gusto
Instructions
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1
Blanch tomatoes and remove the skin.
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2
Cube the day-old bread.
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3
Blend tomatoes with peeled garlic.
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4
Add bread and let it soak 10 minutes.
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5
Blend again until smooth and creamy.
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6
Emulsify with oil in a thin stream.
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7
Season with salt to taste.
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8
Refrigerate at least 2 hours.
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9
Serve in individual bowls.
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10
Top with chopped serrano ham and hard-boiled egg.
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