Salmorejo de Cordoue recipe

  • Serves 4
  • 25 mins to prepare
  • 215 calories / serving
  • Freezable
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Place the tomatoes, garlic, vinegar and oil in a blender and liquidise until smooth. Slowly add the bread a little at a time until the mixture starts to thicken. This is a dip so the texture should be quite thick.

Once the desired consistency is achieved, pour into a bowl and season. Garnish with the chopped eggs and ham and serve with more bread.

  • Ingredients

  • 500g very ripe tomatoes, peeled
  • 2 garlic cloves, peeled
  • 1tbsp sherry vinegar
  • 4-5tbsp extra virgin olive oil
  • 100-200g stale farmhouse bread, crusts removed
  • salt
  • pepper
  • 2 hard-boiled eggs, chopped
  • 100g Serrano ham, chopped
  • Energy 915kj 215kcal 11%
  • Fat 8g 11%
  • Saturates 2g 10%
  • Sugars 5g 6%
  • Salt 2g 33%

of the reference intake
Carbohydrate 28.8g Protein 13.6g Fibre 2.7g

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