Date of publication: 2018-02-26 20:32
[ ] rest of the day was spent wandering, as it should be. We ate seafood and Salmorejo, a thicker, creamier version of gazpacho that originated in Cordoba and is served cold. Delicious. [ ]
[ ] Chef Juan Carlos Trujillo was a lovely person to meet and talk to. He can certainly cook, and his salmorejo (a creamy cold soup made of tomato and olive oil) was one of the best I 8767 ve tried. Topped with [ ]
Oh man, investing in a good blender last year was one of the best things I did! It made my life easier and much more delicious!
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[ ] also the place where I fell head over heels in love with some of my favorite Spanish foods: salmorejo, dorada, tortillitas de camarones. (Thank you [ ]
I hand 8767 t thought of scalding the tomatoes, but I will have to try it. My own salmorejo comes out a bit chunky due to the fact that I only have one of those hand mixers and no real blender. Thanks for the receta!
[ ] Spanish tapas like tortilla española and also the go-to garnish for everything from salads to salmorejo. In fact, eggs are so popular here that the average Spaniard eats more than 65 dozen eggs per [ ]
We 8767 ve just come back from five weeks in Spain and I had this several times and loved it. I 8767 m going to make it tomorrow. A question: you don 8767 t take the seeds out of the tomatoes? Do they blend into perfect smoothness? Because that 8767 s how the ones I had were.
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