recipes from Malaga
The name of this
dish is refers to the beautiful city of Antequera; although the
dish has its origin there, it is now found in all parts of the
province. It is related to all of the cold soups of the Andalusia
region, with very little differences among them, for example salmorejo
cordobés, of equally exquisite flavor. It is a type of
gazpacho, very thick, with a few more ingredients.
kilo of tomatoes
2 cloves of garlic
hard boiled eggs
jamón serrano (cured ham)
the tomatoes and remove the seeds.
Remove seeds and center of peppers
Chop tomatoes, peppers, garlic and bread and mix these ingredients
in a wooden or clay bowl with some water.
Mash or grind the ingredients together with a wooden utensil while
adding olive oil, mixing well. Taste as you add the vinegar and
salt. (Although mashing or grinding the ingredients by hand would be
the traditional preparation method, a blender works just fine)
Serve with grated egg yolk and diced cured ham on top.
To be eaten cold as a first course.
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