Restaurante El Caballo Rojo

Cerdenal Herrero, 28

CORDOBA

Tel: (957) 47 53 75

Located in Córdoba’s old Moorish quarter, this three floor Andalusian style restaurant is full of local color and renowned for its regional cooking.

 

Andalusian “Salmorejo”

*1 ½ lb thick bread crumbs

* 1 cup of olive oil

*1 lb of ripe tomatoes

* 2 garlic cloves

* salt

* dash of vinegar

* 2 eggs.

• Soak bread crumbs in water, squeeze and drain.

• Mix the bread, the olive oil, the tomatoes, a pinch of salt, the garlic cloves, the vinegar, in the food processor, for 3 or 4 minutes.

• Add cold water to taste.

• Serve cold in individual bowls and garnish with finely chopped cured ham (jamón Serrano) and sliced hard boiled eggs.

 

 

 

Information Source:  Great Chefs and Olive Oils From Spain. 
Provided by the Commercial Office of Spain - 405 Lexington Avenue NYC
Sponsored by ICEX (Institutio Español de Comercio Exterior)