SALMOREJO À LA MOTHER OF SOLEDAD ADELL

This is the best salmorejo I have tasted so far and it is a recipe that it has been shared in an altruistic and very kind way by a gorgeous colleague from Cordoba. I transcribe the recipe just as it was given to me (there are just a couple of things I changed).

It is very easy and quick to prepare with the Thermomix, which also leaves it with a wonderful consistency.

To do this you need the following ingredients:

• 1 Kg of pear tomatoes (very ripe, that´s the trick)

• 165-170 g of white bread (dense), in Cordoba they do it with a bread called telera, you can put other types of loaf, as long as the breadcrumb is dense, white, I advise you to remove the crust if it is very thick and according to Soledad's indications, the bread must have settled for two or three days.

• 130 g EVOO

• 1 tsp of salt

• 1/2 garlic clove, without its heart to avoid reflux of gastric juices (although I have put a whole clove myself, but well, this is up to one´s own taste).

First put the tomatoes (without peeling), time in Thermomix 2 minutes at speed 10 (in this way we make sure that there are no peels of the skin of the tomato).

Second, cut the bread into pieces and put them into the Thermomix vase, along with the salt and garlic. Program 2 minutes at the Thermomix speed 10.

Third, pour in the oil and program the Thermomix 2 minutes at speed 6-7 (or until it reaches the desired consistency).

I have served it in a small ceramic bowl of Granada, and I have also used some ceramic dish of the Cartuja of Seville, I do not know if in the Cordoba area there are any typical...