Català
4 PAX - Time 20 min.
Utensils: Hand blender, chinese colander, knife, Chopping board
INGREDIENTS
ELABORATION
Cut the bread into chunks and place in a bowl.
Cut the ripe tomatoes into large chunks and add them to the bowl with the bread.
Add the salt, half the oils, vinegar and stir together.
Let the mixture rest in the fridge for a couple of hours.
Mix in the blender until it is very smooth and glossy.
While blending, we gradually add the rest of the Pons Reserve Classic oil so that the mixture becomes smoother and glossier.
Once the salmorejo acquires a very fine texture and an orange colour from mixing with the oil, we sieve the mixture.
The salmorejo must be left in the fridge to chill and be served cold.
Pons garlic infused oil brings a subtle and sufficient aroma to the recipe. If you want you can also add half a clove of garlic. Traditionally salmorejo, is served with hardboiled egg and Iberian ham cut into small chunks.
Ingredients
Directions
Cut the bread into chunks and place in a bowl.
Cut the ripe tomatoes into large chunks and add them to the bowl with the bread.
Add the salt, half the oils, vinegar and stir together.
Let the mixture rest in the fridge for a couple of hours.
Mix in the blender until it is very smooth and glossy.
While blending, we gradually add the rest of the Pons Reserve Classic oil so that the mixture becomes smoother and glossier.
Once the salmorejo acquires a very fine texture and an orange colour from mixing with the oil, we sieve the mixture.
The salmorejo must be left in the fridge to chill and be served cold.
Pons garlic infused oil brings a subtle and sufficient aroma to the recipe. If you want you can also add half a clove of garlic. Traditionally salmorejo, is served with hardboiled egg and Iberian ham cut into small chunks.