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Guacamole

Ingredients for Salmorejo pint of Cordoba (2-4 people):

■ 500 grams of ripe red tomatoes
■ 100 grams of bread (1 or 2 days late)
■ 100 ml of extra virgin olive oil
■ 1 clove garlic (I just put half but your to your taste) salt

■ ■ Water and Ice (only for peeled tomatoes)
Recipe for Middle Salmorejo Litre Cordoba (two or four people):

1.Pon to heat water (for peeling the tomatoes). Meanwhile take the tomatoes and cut a cross at the base of each tomato. Do not cut too deep, cut the skin is sufficient. 2.When
boiling add the tomatoes and leave for 30 seconds to 1 minute (note that you will spread a bit of skin). While preparing a pileup with cold water and ice. Remove the tomatoes and add hot water to cold water pileup. With the sudden cooling of the tomato skin is separated from the body and are easier to peel. 3.Coge
bread and cut into small pieces and put it in a pileup. 4.Pela
tomatoes, cut into several pieces and put them on bread. Also add half teaspoon salt (sudan and tomatoes and bread are soaked before). 5.Si
bread is very hard to let it get wet with tomatoes for 30 minutes, if not go to the next step. 6.Pela
garlic and as we will use oil we take the center to avoid repeating. Cut the garlic into pieces and add to bread and tomato. My advice is to add only half and then when you try decide if you have more or not. 7.Añade
also olive oil and pass everything through the blender until very fine (very fine). Salt test and if necessary add a little more. It is also good time to add more garlic if you like salmorejo stronger and give a little more to the mixer to be integrated well. 8.Por
last put it in the fridge and serve it cool. If you want Serve with ham, egg (cooked) and a few drops of olive oil. Outside the kitchen and eat!
To eat:

With these ingredients we get a pint of gazpacho. Depending on the application that will help us give you more or fewer people, if it's just a snack or appetizer eat four or more persons, whether as a starter have released two portions

well in all recipes is important to have good ingredients But in recipes where no cooking at all (everything is raw) and the gazpacho is really important that the ingredients are the best you can get. The tomato and oil you use will determine the final taste the recipe and make the difference between an exceptional salmorejo one is not.

Choose a good red tomatoes (they are very ripe) and a little tender (but without being passed). If using a Thermomix to prepare gazpacho need not peel the tomatoes (and which they say is very very fine) but if you do it with a conventional mixer is good to spend some time to peel them to obtain a thin cream.

Choose extra virgin olive oil has no taste too marked.

can add a little sherry vinegar (enough for this recipe one or two teaspoons). Some people also add egg and who removed to leave only egg bread (For a texture similar to mayonnaise). You can make variations of your choice but you're away from the real salmorejo Cordoba.

Finally note that the salmorejo Cordoba is a very thick cream, if you prefer lighter is adding more tomatoes to your taste or let off some bread at the beginning of the recipe