Salmorejo cordobés (de la abuela Sotillo)

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a special dish, Salmorejo cordobés (de la abuela Sotillo). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Salmorejo cordobés (de la abuela Sotillo) is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Salmorejo cordobés (de la abuela Sotillo) is something which I have loved my whole life.

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As for the number of servings that can be served to make Salmorejo cordobés (de la abuela Sotillo) is 4 vasos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmorejo cordobés (de la abuela Sotillo) estimated approx 15 min.

To get started with this recipe, we have to prepare a few components. You can have Salmorejo cordobés (de la abuela Sotillo) using 6 ingredients and 5 steps. Here is how you cook that.

Mi abuela Sotillo, de hondas raíces cordobesas, era una apasionada de su cocina tradicional, y junto al gazpacho y a los flamenquines, este era su plato estrella en verano. A ella le gustaba incorporar los ingredientes poco a poco, para obtener la consistencia adecuada, pero a veces, le entraban las prisas y acababa echándole hielo, porque le gustaba todo frío.
#recetasconalma

Ingredients and spices that need to be Prepare to make Salmorejo cordobés (de la abuela Sotillo):

1. 1,5 Kg tomates maduros
2. 3 dientes ajo
3. 300 g bollo (pan de hogaza)
4. 200 ml aceite de oliva virgen extra
5. 1,5 cucharadas sal
6. 1 por persona huevo de corral cocido

Steps to make to make Salmorejo cordobés (de la abuela Sotillo)

1. Pelamos los tomates y los troceamos para que al triturarlos en la batidora de mano, sea más rápido.
2. Trituramos hasta obtener una mezcla homogénea.
3. Troceamos 4 rebanadas de bollo, y las añadimos en la batidora de mano a trocitos, esperamos unos minutos a que se impregnen del tomate. Y trituramos.
4. Pelamos y añadimos los ajos -previamente los hemos pasado por el machacador de ajos-, de esta manera, conseguimos que los ajos queden totalmente integrados. Reservamos en nevera.
5. Cocemos huevos y los pelamos. Y al servir el salmorejo frío, se le añade un huevo cocido picado y un chorrito de aceite de oliva virgen extra.

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