The salmorejo is a classic of our gastronomy. A great ally in the hottest months of the year when you only want to take something fresh to your mouth. Preparing this cold cream is so simple, and you never get lazy. Have you tried them accompanied with peppers? Try this salmorejo with fried green peppers and tell us what you think!
we each have our way of making salmorejo. Some people prefer a lighter cream; those of us who generally prefer a slightly thicker one... Although the ingredients we use are the same, we probably use different amounts of each of them and that is the point, that each one finds its best version.
At home we do not usually skimp on the amount of crumb that we use, but this time we have held back. We have given more prominence to the tomatoes that were very ripe, very red and have given it a lot of color. You still have time to prepare it to eat, cheer up!
The recipe
- 900 g. of tomato
- 1 large garlic clove
- 115 g. loaf bread crumb
- 1 teaspoon apple cider vinegar
- 80 g. extra virgin olive oil
- Sal Island
- Pepper
- 2 boiled eggs
- 1 dozen green peppers to fry
- Wash the tomatoes well, we remove the hard parts and chop the rest over a large bowl.
- Now, add the peeled garlic clove, the chopped bread crumb, the vinegar and season to taste.
- We shred everything until a homogeneous mixture is obtained in which no lumps are noticeable.
- Then we incorporate the oil in thread without stopping beating so that the mixture emulsifies and the texture is smoother and creamier.
- We rectify the point of salt if necessary and we take to the fridge until the moment of serving.
- We serve the salmorejo with green peppers and chopped boiled egg.