Salmorejo cordobés

Wash and prepare the tomatoes, removing the tops and cutting them into cubes. Blend until no pieces are left. Los Palacios or pear tomatoes are very good for their intense flavor and strong red color.

Add the chopped garlic clove (you can remove the germ so that it does not repeat), salt and vinegar (OPTIONAL, since the original recipe does not include it) and beat again to mix it.

Add the bread, in pieces, and soak it for about 10 minutes in the beaten tomato to soften it. Some people use stale bread and soak it in water before adding it to the recipe. I prefer to use bread of the day or at most the day before. Of course, it must be of good quality and with a consistent crumb, which is important for the salmorejo to have body.

Once the bread is soaked, add the oil and start whisking. Add half of the oil first, beat and add more as needed.

Once everything is integrated, taste and correct salt and vinegar if necessary. An hour or so to cool in the refrigerator and acquire some more body and... Enjoy! Before eating it, tradition dictates that it should be decorated with a few slices of ham, a little hard-boiled egg and a drizzle of Aove 🤤.