{"id":21635,"date":"2017-01-14T09:41:50","date_gmt":"2017-01-14T09:41:50","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/salmorejo-cordobes\/"},"modified":"2017-01-14T09:41:50","modified_gmt":"2017-01-14T09:41:50","slug":"salmorejo-cordobes","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/en\/salmorejo-cordobes\/","title":{"rendered":"Salmorejo Cordob\u00e9s"},"content":{"rendered":"

Ingredientes para 2 – 4 pax:<\/strong><\/p>\n

\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0500 gr.\u00a0\u00a0\u00a0De Tomates Maduros frescos.
\nUna pizca de sal
\n100 ml \u00a0\u00a0\u00a0De Aceite de Oliva virgen Extra “Delicate”
\nSe\u00f1orios de Relleu<\/strong>\u00a0<\/a>
\n100 gr.\u00a0\u00a0\u00a0De pan con mucha miga del d\u00eda anterior
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Diente de ajo.
\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Huevo por persona .
\nCecina e Le\u00f3n
\nEmbutidos de Entrepe\u00f1as.<\/p>\n<\/div>\n

\n

Hoy vamos a preparar un rico Salmorejo Cordob\u00e9s para comer. \u00bfOs apetece un poquito bien fresco?<\/p>\n

Para los que no lo conozc\u00e1is se trata de una sopa fr\u00eda espesa. Nosotros vamos a preparar medio litro para comer 2 personas, si es para tomar solo un poquito de primero da para unas 4 personas. Se pueden aumentar los ingredientes para m\u00e1s cantidad.<\/p>\n

 <\/p>\n

\n

Proceso de Elaboraci\u00f3n<\/strong><\/p>\n

\"\"<\/div>\n

Vamos a pelar los tomates.
\nCalentamos agua.
\nHacemos un corte peque\u00f1o en cruz en las bases de los tomates.
\nCuando el agua est\u00e9 hirviendo los escaldamos 1 minuto.
\nSacamos los tomates del agua caliente y pasamos a un cacharro de agua fr\u00eda.
\nLa piel del tomate se va a separar y ser\u00e1n m\u00e1s f\u00e1ciles de pelar.
\nTroceamos el pan en pedacitos.
\nPonemos los tomates en trozos sobre el pan.
\nLe ponemos una pizca de sal.
\nDejamos que el pan se empape.
\nPelamos el ajo quitando el centro para que no se nos repita.
\nA\u00f1adimos picadito.
\nRegamos con el Aceite de Oliva Virgen Extra Delicate de Se\u00f1or\u00edos de Relleu.<\/strong>
\nPasamos todo por la batidora.
\nVemos el punto de sal por si hay que corregir.
\nGuardamos en el frigor\u00edfico.<\/p>\n<\/div>\n

\n

Emplatamos<\/span><\/strong><\/p>\n

Emplatamos con la cecina en trocitos, el huevo pasado y unas gotas de aceite.
\nYo le puse dos hojas de albahaca tierna para decorar y dar aroma.
\nServimos bien fresquito.<\/p>\n

Platos elaborados por:<\/strong> Nikichan de http:\/\/recetasde2.blogspot.com.es<\/strong><\/a><\/span> <\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredientes para 2 – 4 pax: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0500 gr.\u00a0\u00a0\u00a0De Tomates Maduros frescos. Una pizca de sal 100 ml \u00a0\u00a0\u00a0De Aceite de Oliva virgen Extra “Delicate” Se\u00f1orios de Relleu\u00a0 100 gr.\u00a0\u00a0\u00a0De pan con mucha miga del d\u00eda anterior 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Diente de ajo. 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Huevo por persona . Cecina e…<\/p>\n","protected":false},"author":1,"featured_media":17469,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[132,202],"tags":[871],"class_list":["post-21635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicate-coupage-en","category-recipes","tag-delicate-coupage-en"],"yoast_head":"\nSalmorejo Cordob\u00e9s - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.senoriosderelleu.com\/en\/salmorejo-cordobes\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Salmorejo Cordob\u00e9s - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes para 2 – 4 pax: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0500 gr.\u00a0\u00a0\u00a0De Tomates Maduros frescos. Una pizca de sal 100 ml \u00a0\u00a0\u00a0De Aceite de Oliva virgen Extra “Delicate” Se\u00f1orios de Relleu\u00a0 100 gr.\u00a0\u00a0\u00a0De pan con mucha miga del d\u00eda anterior 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Diente de ajo. 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Huevo por persona . 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