Salmorejo Cordobés using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
33 min
Total time
157 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Escape to the sun-drenched patios of Córdoba with every spoonful of this authentic Salmorejo! This chilled tomato soup, velvety smooth and bursting with flavor, is a Spanish summer staple. Made with ripe tomatoes, crusty bread, garlic, and a generous drizzle of olive oil, then garnished with hard-boiled eggs, it's a refreshing and satisfying taste of Andalusian sunshine. Prepare for a symphony of simple ingredients harmonizing into an unforgettable culinary experience.
Ingredients
- 2 Eggs
- 1000 g Water
- 1000 g Tomato
- 100 g Bread
- 100 g Olive oil
- 20 g Wine vinegar
- 2 Cloves of garlic
- 5 g Salt
Steps
Egg Boiling
- Add 2 eggs, 1000 g of water in the food processor bowl.
- Mix manual: 12:00min / 100°C / Speed .
- Cool the eggs under cold water, peel and dice.
- Setaside the preparation content in a fridge.
- Rinse the food processor bowl.
Salmorejo
- Add 1000 g of tomato, 100 g of bread, 100 g of olive oil, 20 g of wine vinegar, 2 cloves of garlic, 5 g of salt in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Mix manual: 3:00min / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content in the fridge during 2h .
- Pour the chilled Salmorejo into bowls. Garnish with diced Eggs and Serrano Ham.
- Serve Cold.
