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Salmorejo with Jamón Ibérico is one of the most typical summer dishes. It is refreshing, cool and light, and, in addition, it provides us with many nutrients thanks to its high content of vegetables, used as a base to prepare this dish.
It is one of the most delicious spoon recipes and ideal to resist the heat at this time of the year. It is of Andalusian origin, specifically, it comes from the lands of Cordoba and is usually served alone or accompanied by some ingredient that complements it and gives it uniqueness.
In this case we have chosen slices of Enrique Tomás Iberian ham to accompany it. This ingredient provides consistency in the flavor and gives it a salty touch, making it a very tasty dish.
This Mediterranean delight can be eaten as a starter at meals or at any time of the day as a cold and refreshing appetizer. It is easy and quick to prepare. You need garlic, tomato, sliced Jamón Ibérico and a blender. In just a few minutes you will have your salmorejo ready. Below, we tell you how to make it step by step:
Authorolga montillaCategoryBuy Iberico Bellota Ham, Ibérico Bellota HamDifficultyBeginnerSalmorejo with Iberian ham is one of the most typical summer dishes. It is refreshing, cool and light, and, in addition, it provides us with many nutrients thanks to its high content of vegetables, used as a base to prepare this dish.
We prepare all the ingredients to start cooking in an organized, easy and quick way.
Peel the garlic cloves. A trick is to remove the germ from the inside so that the taste does not regurgitates
We add the tomato, cut into small cubes and add a little salt.
We incorporate the bread crumbs that we have carved from the slices and we add the 30 grams of vinegar.
We beat everything crushing it well until the result is a very fine cream. We will be adding a thin thread of oil while we beat it at maximum power. Thus, we will obtain a well emulsified and brightly colored salmorejo. Then we strain it through a chinois or a strainer and place it in the refrigerator to serve it very cold.
Prepare the ham slices. If you have the whole piece bone-in at home, cut about 6 thin slices for your salmorejo.
If you buy the sliced ham, remember to take the sachet out of the refrigerator about 30 minutes before consuming it. It must be at room temperature to have the right flavor and texture.
Add the ham slices to the plate and...ready! Refresh yourself with the tastiest and most original salmorejo with Iberian Jamón.
We prepare all the ingredients to start cooking in an organized, easy and quick way.
Peel the garlic cloves. A trick is to remove the germ from the inside so that the taste does not regurgitates
We add the tomato, cut into small cubes and add a little salt.
We incorporate the bread crumbs that we have carved from the slices and we add the 30 grams of vinegar.
We beat everything crushing it well until the result is a very fine cream. We will be adding a thin thread of oil while we beat it at maximum power. Thus, we will obtain a well emulsified and brightly colored salmorejo. Then we strain it through a chinois or a strainer and place it in the refrigerator to serve it very cold.
Prepare the ham slices. If you have the whole piece bone-in at home, cut about 6 thin slices for your salmorejo.
If you buy the sliced ham, remember to take the sachet out of the refrigerator about 30 minutes before consuming it. It must be at room temperature to have the right flavor and texture.
Add the ham slices to the plate and...ready! Refresh yourself with the tastiest and most original salmorejo with Iberian Jamón.
Otros idiomas: Español Français Deutsch Italiano
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