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Salmorejo from Cordoba with extra virgin olive oil


24 March 2020No comments

Salmorejo from Cordoba with extra virgin olive oil

Ingredients

  • 3 boiled eggs.
  • 1 kg of tomatoes.
  • 150 gr. of Serrano ham cut into thin slices.
  • 150 gr of sobao village bread crumbs
  • 100 ml of extra virgin olive oil
  • 1 clove of garlic without a soul
  • Salt

Elaboration

Peel the tomatoes and chop them up. Add the breadcrumbs, oil, chopped garlic and salt.

Mix everything with a wooden spoon and let it rest 15′.

Beat everything with the mixer at medium speed.

Serve cold with the ham and egg on top (chopped or scratched).

 

 

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