Cordovan salmorejo is undoubtedly one of the most popular recipes in Spain during the summer, this cold tomato soup is a must on all menus and it is very simple to prepare and its taste is very refreshing.
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Well, if you have a Thermomix at home, its preparation is even simpler, so if you’re feeling hot and don’t want to spend a lot of time in the kitchen, don’t miss out on the opportunity to prepare this wonder of Spanish cuisine by following the recipe below
Ingredients to make Salmorejo from Córdoba with Thermomix:
- 100 grams of breadcrumbs
- 1 kilogram of ripe tomato
- 2 goblets of oil
- 2 cloves of garlic
- ¼ cup wine vinegar
- 1 pinch of salt
- Accompaniment:
- 2 boiled eggs
- 2 slices of Serrano ham
How to make Salmorejo from Córdoba with Thermomix:
- We start to make our salmorejo, I turn on the Thermomix and put the garlic cloves and the tomatoes in the glass, very dry and clean. We program 2 minutes with progressive speed from the minimum to the maximum.
- After these two minutes, add the breadcrumbs together with the vinegar, oil and salt. We return to programming but only for 1 minute going through all the speeds again until reaching the maximum.
- Pour the Cordovan salmorejo into a mold and reserve in the fridge until it is very cold and it is time to serve.
- For the decoration, wash the glass and introduce the boiled eggs, program at speed 1 and press the pulse button once and press again to turn it off. Booking.
- Repeat the same procedure with the Serrano ham and we will have everything ready to serve our cold summer soup.
- Serve the Cordoban salmorejo with Thermomix and decorate by placing a few drops of olive oil, the egg and the ham on top. This cold soup can be served as a starter or as an appetizer in small portions, it is very refreshing and will whet your appetite right away.
