Salmorejo
This is a typical dish fron the Cordoba region of Andalusia and is a popular tapas in bars across this region. It makes a tasty dip from just a few simple ingredients and has the advantage of making use of over ripe tomotoes and stale bread.
Ingredients
2 slices or peices of white bread that is going stale.
6 very ripe or over ripe tomatoes.
Approx 150 ml of good quality extra virgin olive oil.
2 cloves of garlic.
Pinch of salt.
Method
Peel the tomatoes and chop them up and place in a blender. Damp the bread a little with water and break up in to the blender then peel and chop up the garlic and add this and the olive oil and salt. Blend until reaches the consistency of a thick smooth paste. Scoop out of the blender in to the bowl of your choice and refrigerate. A typical garnish is some finely chopped jamon serrano (as shown) or finely diced egg.
Eat as a dip with some bread sticks or pieces of bread etc.
