Recipe: Appetizing Andalusian Salmorejo

Andalusian Salmorejo. The salmorejo is originally from Cordoba. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt. Salmorejo is a typical dish of Andalusia, especially in the area of Cordoba.

It is made from tomatoes, bread, oil and garlic. Photo "Typical andalusian salmorejo" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high. You can cook Andalusian Salmorejo using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Andalusian Salmorejo

1. Prepare 1 kg of tomatoes.
2. It's 200 grams of stale bread.
3. Prepare 250 ml of olive oil, extra virgin.
4. It's 1 clove of garlic.
5. You need 1 of salt.
6. It's 1 of vinegar.
7. It's 1 of egg.

Manuel and Pilar, two Sevillian schoolmates, teach us (step to step) how to prepare the most typical and delicious recipe of the Andalusian Gastronomy. Salmorejo Cordobés is a cold tomato soup from the Andalusian region of Spain. When I'm not preparing it myself, my favorite salmorejo spot is Bar Alfalfa in Sevilla. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Salmorejo Andalusian Tapa.

Andalusian Salmorejo step by step

1. Boil the egg until it's hard then cut it into pieces.
2. Cut the bread into small pieces.
3. Boil the tomatoes in order to peel them easily.
4. Put the bread and the tomatoes in the chopper bowl..
5. Add oil, vinaigre, garlic and salt.
6. Mix until it results an homogeneous cream. (Add water if it's too thick).
7. Put the cutted egg on it and serve. ( you can also add picadito ham or chorizo).

Just like Andalusian Gazpacho, Salmorejo is a chilled tomato soup and also stemming from the Salmorejo Cordobés. Cold soup of Cordoba made of tomatoes and bread rivals the well-known. Salmorejo - download this royalty free Stock Photo in seconds. Salmorejo - purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. This Andalusian Gazpacho is more like a drink than a soup, served chilled in glasses over ice when Originating in Andalusia, here's the recipe for the most simple and classic Andalusian Gazpacho.

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