Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, salmorejo con pide. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Salmorejo con Pide is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Salmorejo con Pide is something which I have loved my whole life.
En este breve y sencillo vídeo podréis ver Receta de Salmorejo Cordobés. Salmojero de jueyes y Empanadillas las Preñaitas de todas. Have you ever visited Spain and tasted delicious Salmorejo?
To begin with this recipe, we have to first prepare a few components. You can have salmorejo con pide using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Salmorejo con Pide:
- Make ready 900 g (1 lb) fresh tomatoes
- Prepare 150 g (5 oz) day old bread such as pide
- Prepare 1 fat garlic clove peeled
- Prepare 1/2 tsp cumin seeds
- Take 1/4 tsp salt
- Get good pinch black pepper
- Get 1 tsp yuzu
- Prepare 1 tbsp sherry vinegar
- Prepare 60 g (1/4 cup, 2 oz) organic virgin olive oil
- Take 1 tbsp celery tops
- Make ready Topping:
- Take anchovy fillets
- Make ready fresh herbs such as dill
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. It was in Madrid in March where I first met salmorejo , gazpacho's richer, deeper cousin. Try this salmorejo recipe to cool down on a hot day. It is served as a starter or first meal and must obvoiusly be chilled before eating.
Steps to make Salmorejo con Pide:
- Prep all the ingredients.
- Score the bottom of the tomatoes. Boil some salted water and drop the tomatoes in for 30 - 60 seconds. Plunge into cold water. Cover the bread in water to soak.
- Peel the tomatoes and place into a food processor. Blitz. Add the garlic, cumin seeds, sea salt, black pepper, yuzu and celery tops and blitz again.
- Leave to sit for a few minutes then add the bread. Blitz again.
- Drizzle in the sherry and the olive oil.
- Chill for 2 - 3 hours.
- Serve topped with fennel fronds and anchovies and a side of lightly toasted bread such as pide and a glass of sherry.
Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro. Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.
So that is going to wrap it up with this special food salmorejo con pide recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
