The traditional Cordoban salmorejo is the summer’s most popular easy and delicious recipe.

Without this recipe for the traditional Cordovan salmorejo, it wouldn’t be the ideal every hour meal. As an aperitif, as a delicious first course, for a light dinner… With the suffocating heat of summer, sometimes it’s all you want to wear on your body. All this, in addition to how easy it is to make, makes it a staple food for the central months of the year. experts from directly to the palate They tell you how to prepare it at home.

Expert advice to get the perfect textured salmorejo directly to the palate this mix the ingredients step by step. Therefore, the first thing to do is to wash the tomatoes and remove the green part of the stems and crush them. What is unnecessary is to peel or remove the seeds, because then we pass the tomato puree through a fine sieve, where everything that does not concern us remains.

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Then put the bread in a bowl and cover with tomato puree and leave for about ten minutes. After this time, we add a clove of garlic and grind the mixture with a blender or Thermomix until it gets a good consistency. a thick cream of bread and tomatoes.

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Then add the extra virgin olive oil. Everything works fine, but the trick is that it’s someone from the Córdoba region. various DO Priego de Cordoba would be ideal whenever possible.

After pouring the oil, we turn everything in the food processor or a blender and patiently to the turbine until our salmorejo is homogeneous, It has a beautiful orange color and compact enough to support the garnishes on its surface to garnish each portion.

However, if we stop craving for more or just want to leave the cold cream because summer is too long, we can also try it in its light version or make some of these fruit gazpachos and the original beetroot ajoblanco.

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Photos | directly to the palate