Salmorejo is one of those dishes that the body asks for in the summer season, when the sun is at its peak, the only thing you want is a plate of fresh food and water with ice.
Its traditional recipe is so flexible that it allows us to bring out our culinary creativity and incorporate ingredients to taste.
Tuna in olive oil (2 or 3 cans) · Ripe tomatoes (1 Kg) · Hard egg (1 pc.) · Previous day’s bread (1/2 kg) · Garlic (1 clove) · Extra virgin olive oil (100 ml) · Sherry vinegar (25 ml) · Water (250 ml) · Salt · Ground cumin
Cut the tomatoes into pieces and remove the seeds and put them in a bowl along with the pieces of bread. It is advisable to soak the bread a few minutes before.
Then add the oil, vinegar, salt to taste, a pinch of cumin and water.
Stir everything well, cover it with paper film and let it rest in the fridge until the next morning.
In the morning, mash everything with the mixer until you reach the desired texture and rectify with salt. Pass the mixture through a Chinese strainer and put it back in the fridge until it is time to serve.
Accompany the salmorejo with a chopped boiled egg and canned tuna shredded. You can also add diced ham (to the taste of each diner).
Recipe and cover photo: hola.com cocina