Recipes › Salmorehot
Salmorehot
Cordoba's tomato-and-bread salmorejo with smoky chipotle, topped with shavings of aged cheese. A cold cream with spicy smoke.
- Heat:
2/5 - Time:
- 20 min
- Servings:
- 4 people
- Category:
- Main
Ingredients
- 500 g ripe tomato (or quality crushed tomato)
- 100 g day-old bread
- 1 clove of garlic
- 1 or 2 chipotles in adobo (or smoked paprika with a pinch of cayenne)
- Extra virgin olive oil, vinegar and salt
- To serve: aged cheese, hard-boiled egg and oil
Steps
- Blanch and peel the tomatoes (or start straight from a good crushed tomato).
- Blend the tomato with the soaked bread, the garlic, salt, a splash of vinegar and the chipotle in adobo.
- With the blender running, add the oil in a stream until it emulsifies and turns creamy and orange.
- Adjust the salt and vinegar and chill well in the fridge.
- Serve with shavings of aged cheese, grated hard-boiled egg and a drizzle of oil on top.