18. Salmorejo cordobés (entrante sopa)

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, 18. Salmorejo cordobés (entrante sopa). One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

18. Salmorejo cordobés (entrante sopa) is one of the most popular of recent trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. 18. Salmorejo cordobés (entrante sopa) is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from 18. Salmorejo cordobés (entrante sopa), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 18. Salmorejo cordobés (entrante sopa) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have 18. Salmorejo cordobés (entrante sopa) using 5 ingredients and 7 steps. Here is how you can achieve that.

#mirecetario

Ingredients and spices that need to be Take to make 18. Salmorejo cordobés (entrante sopa):

1. 150 ml aceite de oliva virgen extra
2. 1 kg tomates bien maduros
3. 200 g. pan mejor que tenga un día o dos
4. 1 diente ajo
5. al gusto Sal

Steps to make to make 18. Salmorejo cordobés (entrante sopa)

1. Limpiamos bien los tomates y los cortamos en cuartos, los añadimos a un bol grande y trituramos con la batidora hasta que nos quede una salsa líquida.
2. Pasamos esta salsa por un colador para retirar posibles trozos de piel y pequeñas pepitas que hayan quedado al batirlos.
3. Cortamos el pan en trozos pequeños y los añadimos a la crema de tomate anterior. Los dejamos reposar durante unos 10 minutos. Así ayudamos a que el pan se ablande si está muy duro y será mucho más fácil de batir.
4. Pelamos el ajo y, como lo vamos a usar en crudo, le quitamos el centro para que no repita. Lo añadimos al tomate con el pan.
   Echamos el aceite de oliva virgen extra y la sal.
5. Lo pasamos todo por la batidora hasta que nos quede lo más fino posible. Probamos si esta bien de sal y si no rectificamos con un poco más.
6. Solo nos queda meter el bol en la nevera y dejar que se enfríe. En un par de horas lo tendremos bien fresquito y perfecto para probar el mejor salmorejo cordobés.
7. A la hora de la presentación, lo mejor es ponerlo en un plato hondo o cuenco.
   Espolvoreamos con unas virutas de jamón serrano o ibérico con un punto (10 segundos) de microondas. Así conseguiremos un toque crujiente.
   Además el huevo cocido y unas gotitas de aceite

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