El white salmorejo It is a typical cold cream of Andalusian cuisine. In each area it is done in a different way but the base is always the same bread and almonds.
A very fresh dish typical of summer, it is ideal to start a meal or starter.
Due to its ingredients it has a great contribution of vitamins, the almonds are very good, they give a wonderful flavor to the cream. Combine with any dish, such as meat or fish.
white salmorejo
Author Montse
Recipe type: Starters
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 250 grams raw almonds
- 3 slices of bread from the day before
- 1 garlic clove
- 400 ml of water
- 150 ml. Of olive oil
- Sal Island
- Vinegar
Preparation
- To prepare the white salmorejo, first we will soak the almonds for about 15-20 minutes. After this time we remove and drain well.
- In a blender or a robot we put the almonds, the garlic clove, and the chopped breadcrumbs.
- Add the cold water, a little salt and vinegar. We beat at maximum power until the almonds are well crushed.
- Add the oil little by little and continue beating until creamy and the almonds are well crushed.
- The amount of oil can vary, the oil has to emulsify the cream.
- Once we have it, we try salt and vinegar, it is rectified. Put the cream in the fridge for a couple of hours so that it is very cold when serving.
- If the cream is too thick you can add more cold water, if you like it thicker you can add more bread.
- When serving, we will put each diner in a bowl with the cream, we can add a splash of olive oil.
- To accompany this dish, you can serve various dishes with garnish, such as grapes, ham, almonds, hard-boiled egg...