Text 34358, 85 rader
Skriven 2010-02-04 19:51:45 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> served in Barcelona, finely sliced aged ham was used instead of the
 GJ> chorizo, and croquettes were added.

 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?

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

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmorejo Cordobes
 Categories: Latino, Soups, Vegetables, Breads, Pork
      Yield: 6 Servings
 
      1 kg Vine-ripe, soft tomatoes;
           - rough chopped
      1 cl Garlic
    250 g  2-day-old pasta dura or
           - other firm crusty bread;
           - crusts removed
    100 ml Fruity extra virgin olive oil
      1 ts (heaped) salt
    200 ml Chilled water
      3 lg Hard-boiled eggs; rough
           - chopped
     80 g  Jamon; in thin strips
           Fruity extra virgin olive
           - oil extra; to serve (opt)

  Andy, the bar manager, describes this classic cold soup as
  "the beach cricket of Spain - it screams summer". For me,
  it's a celebration of the tomato at its vine-ripened best.
  Home gardeners with a surplus of tomatoes and a loaf of
  two-day-old bread will find this a pleasing solution to
  their oversupply. But follow the recipe - deviations may
  cause a flavour imbalance.

  Puree the tomatoes and garlic in a food processor for 1
  minute, or until smooth. Strain through a sieve, stirring
  and gently pressing on the solids to extract as much juice
  as possible. Discard the skin and seeds.

  Break the bread into golf ball-sized pieces and put in a
  large stainless steel bowl. Pour the strained tomato mixture
  and olive oil over the bread with the salt. (You'll need
  this amount of salt as it is a cold soup and anything served
  cold needs extra seasoning.)

  Using very clean hands, squish the tomato mixture into the
  bread, really working the liquid through. Leave to stand for
  15 minutes.

  Puree the entire mixture again, adding enough of the chilled
  water until smooth and velvety. The soup should be salmon
  pink. Refrigerate until ready to serve with the egg, jamon,
  and a drizzle of extra virgin olive oil if desired.

  Author: Frank Camorra; Tuesday October 30, 2007

  Serves 6.

  From: http://www.cuisine.com.au/recipe

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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