The heat wave lurks in our day to day life, completely transforming our way of dressing and/or eating. Cordovan salmorejo becomes one of the favorite recipes of the season, and its recipe is easier than we might think. If you have a Thermomix handy and you have 10 minutes left, you can enjoy this simple and refreshing dish.
Perfect for dealing with high temperatures, this recipe created by the colleagues of Directo al Paladar is quick, easy and very healthy. In addition, we can always add our personal touch with the garnish.
With the tomatoes well washed, we remove the parts by which they are attached to the peduncle. We cut them in half and put them in the glass of the Thermomix. After peeling the garlic cloves, we remove the inner germ to soften their flavor and add them to the glass. We program the mixture 30 seconds at speed 5.
Add the chopped white bread to the glass -although if you prefer we can use breadcrumbs-, the vinegar and season to taste. We grind again for 30 seconds at speed 5. After finishing, we lower the remains of the walls and program again five minutes at speed 10.
We take advantage of this time to pour the extra virgin olive oil through the mouth little by little, without stopping or removing the glass. In this way, we make the mixture emulsify and obtain a velvety texture with a delicious creamy touch. We will keep the salmorejo in the fridge to cool it until the exact moment of serving.
How to accompany the Cordovan salmorejo made with Thermomix
If we abide by tradition, Cordovan salmorejo is served with a garnish of hard-boiled egg and Serrano ham, both ingredients finely chopped, plus a few extra drops of extra virgin olive oil. If we prefer a salmorejo with a thick texture, we can accompany it with some picos or scolds.
Photos | Direct to the Palate