Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salmorejo con pide. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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?
Salmorejo con Pide is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Salmorejo con Pide is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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
- Get 150 g (5 oz) day old bread such as pide
- Make ready 1 fat garlic clove peeled
- Take 1/2 tsp cumin seeds
- Prepare 1/4 tsp salt
- Get good pinch black pepper
- Take 1 tsp yuzu
- Get 1 tbsp sherry vinegar
- Get 60 g (1/4 cup, 2 oz) organic virgin olive oil
- Make ready 1 tbsp celery tops
- Prepare Topping:
- Get anchovy fillets
- Get 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.
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