Apr 10, 2006
Salmorejo Cordobes – Cordoba’s Creamy gazpacho style Dip
The next time you are in Cordoba in the South of Spain Make sure you visit the Great Mosque of Cordoba—but then wander into a Café and enjoy some Salmorejo—made famous in Cordoba and served as a dip with bread and or vegetables. Garnish with diced green pepper, chopped hard boiled egg or diced Serrano ham !
1 cup day old bread in small pieces—crust removed
6 oz diced fresh ripe tomatoes
1/4 cup finally diced green pepper
1 tsp minced garlic (about 1 clove)
1/4 tsp each salt and pepper
1 raw egg
1/4 cup extra virgin olive oil
2 Tbl red wine vinegar
Preparation
Soak bread in water for a few minutes then squeeze dry. Blend in Food processor or blender with other ingredients—drizzling in olive oil and vinegar at the end. Serve with crusty French style bread and or vegetables such as celery, peppers, cauliflower, etc.
