Cherries Salmorejo

If you liked Cordovan Salmorejo, then you´ll love this cherries salmorejo, whose recipe I came across surfing Internet. At this time, the recipe for gourmets is presented by Directo al Paladar. All the credit is for them. Perhaps, I hasn´t got the spectacular color of the original recipe (you´ll check this if you click the previous link) but the flavor is gorgeous, an amazing explosion for our taste.

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Ingredients:

650 gr red ripe tomatoes
350 gr cherries
200 gr bread (day before)
1 garlic clove (I prefer just 1/2 one)
150 ml (3/4 cup) extra virgin olive oil
water to scald the tomatoes
salt

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How to prepare Cherries Salmorejo

1. Scald the tomatoes and leaves them ready to use. Click here and you´ll be able to see how easily we can do it.
2. Remove the bone of every cherry. You can do it with a special tool or you can try with your own hands (it´ll be very easy if you use ripe cherries).
3. Put the bread, the tomatoes, the cherries, the olive oil, the garlic and the salt into a container or into a blender vase. Blend as well as be possible. It won´t be necessary pass it through a Chinese strainer, but you can do it if you want.
4. Leave the Cherries Salmorejo inside the fridge while you prepare a hard-boiled egg.

Just as we can do it with Cordovan Salmorejo, take it as an appetizer, as a menu starter or even as a light dinner substitute. Serve cold and garnish with diced hard-boiled egg and diced serrano ham.

Yummy, yummy!!

Etiquetas: cherries, cherries salmorejo, hard-boiled egg, olive oil, salmorejo recipe, serrano ham, tomatoes