Recetas de temporada: Salmorejo.

SalmorejoDificultad: Baja

Tiempo: 30 minutos

1 Kg de tomates maduros

200 gr. de pan de payés

1 vaso de aceite de oliva

1 diente de ajo

1 cucharadita de sal

Unos trocitos de jamón

En un recipiente grande ponemos el pan y lo cubrimos con los tomates cortados y la sal. Lo dejamos reposar unos 15 minutos. Pasado ese tiempo añadimos el diente de ajo cortado y lo trituramos todo. Una vez triturado pasamos por un colador chino a un nuevo recipiente. Sin dejar de batir de nuevo, vamos añadiendo el aceite poco a poco. Tiene que quedar espeso pero podemos aligerarlo con un poco de agua al gusto.

Servimos muy frío con un poquito de jamón cortado fino.

 

Este es un espacio patrocinado por:

mercofraga

Colaboran:

 

salonescasanova

santamonicaslide3

excofrut

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