Salmorejo
The Salmorejo or Salmorejo Cordobés is a cold, thick soup from the region around Cordoba in Spain . It is usually eaten as a starter . Salmorejo can be confused with gazpacho . However, it is a much thicker soup, which is mainly due to the larger proportion of bread. The main difference, however, is that no cucumber is used in Salmorejo and the use of green peppers is also rather rare.
preparation
To prepare the salmorejo you need tomatoes , garlic , breadcrumbs , olive oil , vinegar and salt . You can also add green peppers . The vegetables are cut into small pieces and mixed with the other ingredients. Then everything is pureed together and poured into the typical ceramic bowls . Finally, sprinkle the salmorejo with a mixture of hard-boiled egg cut into small cubes and Serrano ham and drizzle with a little olive oil.
Web links
- Forget gazpacho: this soup tastes better Article from August 26, 2016 on kurier.at