Text 34557, 106 rader
Skriven 2010-02-08 11:44:26 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: SALMOREJO REQUEST
=========================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Now a request.  When in southern Spain I had a truly wonderful cold
 GJ> soup, similar to a gaspacho.  "Salmorejo Cordobes"  One version, which
 GJ> I ate in Cordoba, was thickened with bread, and contained finely
 GJ> chopped raw garlic, crumbled chorizo, with grated cheese on top.  As

 GJ> I have not been able to find a recipe for this soup, and as it is
 GJ> summer here I would like to attempt making it again.  So, can you (or
 GJ> anyone else) help?

 DD> Google is yer friend. Here y'go ...

 GJ> Thankyou very much.  This recipe is very similar to the one that Dale
 GJ> sent me, but is nicely MMed.  Between them I should be able to come up
 GJ> with something very close to the original.

 DD> Title: Salmorejo Cordobes
 DD> Categories: Latino, Soups, Vegetables, Breads, Pork
 DD> Yield: 6 Servings

They may have been from the same web site. Here's another ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Salmorejo
 Categories: Soups, Vegetables, Breads, Pork
      Yield: 3 servings

      4 md Tomatoes; peeled, cored
    100 g  Stale bread; dry but not
           - moldy. * 
    1/4 c  Extra virgin olive oil
           +=PLUS=+ 
      1 ts EVOO per serving to drizzle
      2 tb Sherry vinegar
      1 cl Garlic; (more may be used
           - according to taste)
      1 ts Coarse salt.

MMMMM-------------------------GARNISHES-----------------------------
           Finely diced hardboiled eggs
           Serrano ham
           Diced cucumber
    
  * Fresh bread will also work.

  Equipment needed: Blender.

  Though traditionally designed as a summer dish, this chilled
  tomato soup is easy to prepare and is way too good to pass
  up, even on those bitter cold winter days.

  Salmorejo shares its birthplace of Córdoba, Spain with the
  only remaining synagogue in Andalusia and a famous mosque.
  Because Córdoba has some of the hottest summers in all of
  Europe, it is no surprise that this delicious cold soup was
  created here to combat the extreme temperatures. This dish
  is a staple at tapas bars all over southern Spain, and is
  enjoyed by locals and tourists alike.

  Making salmorejo at home is inexpensive, easy, and fun.
  Follow these steps to create the perfect Spanish salmorejo
  from anywhere in the world.

  1. Start by preparing the bread for the salmorejo. If stale
  bread is being used, break it into small pieces and soak in
  cool water for about 15-20 minutes. If fresh bread is being
  used, break it into small pieces and set it aside.

  2. Pick the freshest tomatoes at the local grocery store for
  the salmorejo. Tomatoes are this dish’s most important
  ingredient, so only the best should be used. The tomatoes’
  skin must be removed in order to reveal the best flavor. To
  do this, cut a small X on the bottom of the tomato. Bring a
  pot of water to a boil and place the tomatoes inside the pot
  for about 30 seconds. Then remove the tomatoes from the
  boiling water and place them in a bowl of ice water. The
  cook should then be able to peel the skin off of the
  tomatoes with minimal effort.

  3. After the skin has been removed, cut the tomatoes into
  quarters. Remove the seeds and pulp of the inside of each
  piece. It is important that none of the seeds or pulp of the
  tomato goes into the salmorejo. Cut the remaining quarters
  into smaller pieces and place each piece in the blender.

  Makes 2-4 Servings

  From: http://recipes.suite101.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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