[vc_row][vc_column offset=”vc_col-lg-offset-2 vc_col-lg-8 vc_col-md-offset-1 vc_col-md-10″][la_divider height=”lg:20px;”][vc_column_text el_class=”font-size-14″]What do we know about salmorejo? A dish in which, what makes it characteristic today, was not even added years ago. Traditionally the salmorejo was white in color, since its preparation was based on bread, onion, garlic and oil. With the passage of time the tomato was added, and that was when it acquired the color with which we know it today. Córdoba was the place where this combination arose, which today is widespread throughout Spain.
Do you dare to cook a rich and fresh salmorejo with Verde Esmeralda Olive?
300gr ripe tomato
80gr alficoz cucumber
50gr spring onion
60gr red pepper
30gr Italian green pepper
1 clove of garlic without the germ
20gr vinegar of Modena
10gr sherry vinegar
Extra virgin olive oil Verde Esmeralda
For the garnish:
10gr alficoz cucumber
10gr spring onion
10gr red pepper
10gr Italian green pepper
3 you scold
Wash the vegetables well and cut roughly by clicking the end of these.
Put a container all together and add a little salt and pepper.
Mix well and add the bread in pieces.
Add the water and vinegars, as well as a little olive oil and leave to rest overnight in the fridge.
Blend the next day with the help of a blender, adding more water if necessary.
Pass through a sieve and correct for seasoning and acidity.
Serve in a deep plate and decorate with the garnish cut into small cubes of the same size.
Add the broken scolds and a cord of Verde Esmeralda extra virgin olive oil.
Grind some black pepper just before serving.
Ready to enjoy!
#elixiroliveoil #aborreferent[/vc_column_text][la_divider height=”lg:50px;”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]