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Salmorejo是一种来自西班牙Córdoba的冷番茄汤，可以很容易地把它变稠，变成一种很棒的、清爽的蘸酱。
配方的事实
华体会应用下载
- 4杯包装好的撕破的乡村白面包，最好放了一天，有点不新鲜
- 4杯温水
- 1磅罗马番茄，去皮，切半，去籽
- 1瓣中等大小的蒜瓣，去皮
- 1/3杯特级初榨橄榄油
- 2汤匙雪利酒醋
- 粗盐和现磨黑胡椒
- 1个煮熟的鸡蛋，粗切
- 2-3片切成薄片的Ibérico或塞拉诺火腿，切成细丁
方向
把面包放在一个中等大小的碗里，用温水覆盖。静置15分钟，然后沥干多余的液体，挤出面包。
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将面包、西红柿、大蒜、油和醋放入装有钢制刀片的食品加工机的工作碗中。加工至光滑，必要时停下来刮下碗的侧面。用盐和胡椒粉调味。
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将蘸料转移到容器中，盖上盖子，放入冰箱冷藏约1小时。盛入盘中，放上煮熟的鸡蛋和火腿。搭配烤面包食用。
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特种设备
食品加工机
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