{"id":8793,"date":"2024-07-23T12:21:59","date_gmt":"2024-07-23T11:21:59","guid":{"rendered":"https:\/\/aovepenaluna.com\/?p=8793"},"modified":"2024-07-23T12:47:25","modified_gmt":"2024-07-23T11:47:25","slug":"salmorejo","status":"publish","type":"post","link":"https:\/\/aovepenaluna.com\/en\/salmorejo\/","title":{"rendered":"Salmorejo"},"content":{"rendered":"

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Salmorejo is one of the culinary jewels of Andalusian cuisine, a cold soup perfect for hot summer days. This dish, originally from Cordoba, is characterised by its smooth, creamy texture and intense flavour, courtesy of the extra virgin olive oil (EVOO), which is an essential ingredient. Below, we show you how to prepare a traditional salmorejo that will win over all your guests. \ud83c\udf3f<\/p>\n

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Ingredients<\/span><\/h2>\n

<\/strong><\/p>\n

\ud83c\udf45 1kg red, ripe tomato\u00a0<\/p>\n

\ud83e\uddc4 2 cloves garlic<\/p>\n

\ud83e\udd56200g breadcrumbs<\/p>\n

30g sherry vinegar<\/p>\n

150g Arbequina EVOO<\/a><\/p>\n

1 tbsp. fine salt<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.19.1″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb3px||7px|||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.19.1″ _module_preset=\u00bbdefault\u00bb width=\u00bb100%\u00bb custom_padding=\u00bb25px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.19.1″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.25.2″ _module_preset=\u00bbdefault\u00bb text_font_size=\u00bb20px\u00bb header_2_font_size=\u00bb35px\u00bb custom_padding=\u00bb|25px||25px|false|true\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

<\/span><\/h2>\n

Elaboration<\/span><\/h2>\n

 <\/p>\n

1. Preparation of the tomatoes:<\/strong> Wash the tomatoes well and cut them into quarters. It is not necessary to peel them, as they will then be passed through a sieve or a chinois to remove the skins and seeds.<\/p>\n

2. Initial blending:<\/strong> Place the tomatoes in a blender or food processor and puree.<\/p>\n

3. Add the Garlic:<\/strong> Peel the garlic clove and add it to the mixture. The amount of garlic can be adjusted according to your personal taste; one garlic clove is usually enough to give it that characteristic touch without overpowering the flavor.<\/p>\n

4. Incorporation of Bread and Vinegar:<\/strong> Cut the bread into small pieces and add it to the tomato puree. Let the bread soak well for a few minutes so it softens, and then add the vinegar.<\/p>\n

5. Emulsifying with EVOO:<\/strong> Add the EVOO slowly while continuing to blend the mixture. This step is crucial, as the EVOO not only adds flavor but also helps emulsify the salmorejo, giving it its distinctive creamy texture. Don't forget to add a pinch of salt to taste.<\/p>\n

6. Serve and Decorate:<\/strong> Serve the salmorejo very cold in individual bowls. For the garnish, crumble the hard-boiled egg and cut the serrano ham into small strips or cubes. Sprinkle both over each bowl of salmorejo before serving.<\/p>\n

<\/span><\/span><\/span><\/span><\/p>\n

If you want to keep up to date with our recipes, follow our social media profiles:<\/p>\n

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Facebook:\u00a0 EVOO\u00a0<\/a><\/p>\n

Instragram:\u00a0 aove_penaluna<\/a><\/p>\n

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El salmorejo es una de las joyas culinarias de la cocina andaluza, una sopa fr\u00eda perfecta para los calurosos d\u00edas de verano. Este plato, originario de C\u00f3rdoba, se caracteriza por su textura suave y cremosa, y su sabor intenso, cortes\u00eda del aceite de oliva virgen extra (AOVE), que es un ingrediente esencial. A continuaci\u00f3n, te […]<\/p>","protected":false},"author":2,"featured_media":8797,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[66,68,70,58],"tags":[206,80,81,209],"class_list":["post-8793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aove","category-arbequina","category-monovarietales","category-recetas","tag-aceite-arbequina","tag-aceite-de-oliva","tag-receta","tag-salmorejo"],"yoast_head":"\nSalmorejo - Aceite de Oliva Virgen Extra Pe\u00f1a Luna<\/title>\n<meta name=\"description\" content=\"Descubre nuestra fant\u00e1stica receta de salmorejo elaborada con nuestro Aceite de Oliva Virgen Extra\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aovepenaluna.com\/en\/salmorejo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmorejo - Aceite de Oliva Virgen Extra Pe\u00f1a Luna\" \/>\n<meta property=\"og:description\" content=\"Descubre nuestra fant\u00e1stica receta de salmorejo elaborada con nuestro Aceite de Oliva Virgen Extra\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aovepenaluna.com\/en\/salmorejo\/\" \/>\n<meta property=\"og:site_name\" content=\"Aceite de Oliva Virgen Extra Pe\u00f1a Luna\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/aovepenaluna\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-23T11:21:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-23T11:47:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/aovepenaluna.com\/wp-content\/uploads\/2024\/07\/IMG_3263-scaled.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Aove Pe\u00f1aluna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aove Pe\u00f1aluna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aovepenaluna.com\/es\/salmorejo\/\",\"url\":\"https:\/\/aovepenaluna.com\/es\/salmorejo\/\",\"name\":\"Salmorejo - 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