Spanish gastronomy is very rich in meals that, being very similar, in each locality find their own variant. This is the case of salmorejo or gazpacho, recipes almost identical but recognizable as authentic each one of them. A dish in which the Andalusian tomato has great prominence and includes other products such as Extra Virgin Olive Oil Aceite 1881 and Vinegar 1881. The same concept, a cold soup, but whose difference are nuances of each city, which offers to his kitchen his idiosyncrasy. We do it with this recipe and, of course, with our Extra Virgin Olive Oil, Aceite 1881.
Ingredients for 4 people:
- 5 ripe tomatoes
- Bread, from the previous day, soaked and drained.
- 5 tablespoons of Extra Virgin Olive Oil 1881.
- 1 tablespoon of Vinegar 1881.
- 1 clove garlic.
- ½ red pepper
- In case it was necessary, some water.
Soak the bread one day before burning and let it drain.
We crush the tomatoes together with our Oil 1881, adding the garlic and half red pepper. Subsequently, we incorporated 1881 Vinegar and salt. Add the drained bread previously and crush again. The sauce should stay creamy, moving away from a cold soup like gazpacho and a little thicker than salmorejo. In the case that when we crush we left something doughy, we add a little water to release the mixture.
To accompany this dish, it is ideal to make it with chopped hard-boiled egg, Iberian ham, tuna in olive oil, chopped green pepper and even orange or tangerine slices, which will give acidity to the dish. We serve in bowls and enjoy this delicious of Andalucia and Spain. You can add chopped cooked egg, ham (if Iberian, better), and a few drops of oil to give personality to your food.