VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Salmorejo
The chilled tomato and bread cream of Córdoba, blended smooth with garlic, sherry vinegar and extra virgin olive oil, and finished with chopped egg and jamón.
Method
- Tear 55 g of stale white bread into rough pieces, put it in a small bowl and sprinkle over 2 tablespoons of cold water. Leave to soften for 10 minutes; it should be damp and pliable, never soggy.
- Lower 1 egg into simmering water and cook 10 minutes, then cool it under cold running water, peel and chop finely. Tear 15 g of jamón serrano into small shreds and keep both in the fridge.
- Core 300 g of very ripe tomatoes, cut them into chunks (skins and seeds go in — they are strained or blended out later) and put them in a blender with 0.5 garlic clove. Blend on high for 1 minute until completely liquid.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
461kcal
14gprotein
41gcarbs
28gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat