{"id":1212,"date":"2017-06-05T09:23:13","date_gmt":"2017-06-05T09:23:13","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1212"},"modified":"2021-12-30T12:12:20","modified_gmt":"2021-12-30T12:12:20","slug":"salmorejo","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/salmorejo\/","title":{"rendered":"SALMOREJO"},"content":{"rendered":"

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SALMOREJO <\/span><\/h1>\n

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El Salmorejo es la mejor receta para refrescarse con aceite de oliva virgen extra<\/span><\/h2>\n

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Salmorejo<\/h2>\n

El salmorejo<\/a> es una sopa fr\u00eda t\u00edpica de C\u00f3rdoba, una m\u00e1s entre la variedad de magn\u00edficas sopas fr\u00edas de Andaluc\u00eda,\u00a0 est\u00e1 hecho principalmente con tomate y pan,\u00a0 para conseguir la consistencia y el espesor que le caracteriza.<\/strong>[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb css_animation=\u00bb\u00bb background_color=\u00bb#ee8f17″ padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1637338625865{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1636655484737{padding-top: 30px !important;padding-right: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

Ingredientes <\/span><\/h3>\n

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\nHuevos cocidos y jam\u00f3n para acompa\u00f1ar <\/span>
\n1\/2 diente de ajo<\/span>
\n1 kg de tomates bien rojos y maduros<\/span>
\nVinagre de vino, sal y abundante aceite de oliva virgen extra<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640174614891{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Modo de preparaci\u00f3n<\/h3>\n

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    \n
  1. \n
      \n
    1. Poner la miga de pan a remojo con agua. Quitar la piel y las pepitas de los tomates.<\/li>\n
    2. Machacar en un mortero grande los tomates con el ajo, incorporar la miga de pan bien escurrida, sal, aceite y un poco de vinagre.<\/li>\n
    3. Formar una pasta espesa que se puede aclarar algo con agua helada en el \u00faltimo momento.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Servir con huevos duros partidos en dados, o bien picados, y algunos taquitos de jam\u00f3n.<\/p>\n

      Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a>[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/3″ css=\u00bb.vc_custom_1635441039839{background-color: #dddddd !important;}\u00bb][vc_separator type=\u00bbnormal\u00bb color=\u00bb#dbdbdb\u00bb][vc_widget_sidebar sidebar_id=\u00bbsidearea\u00bb][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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