Pasta con salmorejo cordobés

Pasta con salmorejo cordobés

Servings:	Serves 4
Calories per serving:	475
Ready in:	10 minutes (with pre cooked pasta)
Prep. time:	10 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

This is a salad which uses salmorejo as a sauce. Traditionally, salmorejo, which is a popular dish in Córdoba, is served as a tapa. It is like a thick, cold soup.

For the salad:

Ingredients

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• 350 g penne or similar sized pasta, boiled and cooled
• ½ cucumber, diced
• 1 green and 1 red pepper, cut into strips about the same length as the pasta
• A handful of black olives

For the salmorejo

• 600 g ripe tomatoes, chopped
• 1 thick slice of white bread
• 10 Cloves garlic, peeled
• 500 ml olive oil
• 1 large egg
• Salt to taste

To garnish

• 2 eggs, hard-boiled and cut into wedges
• Extra olive oil

Method

1. Place the salad ingredients in a serving bowl and mix thoroughly.
2. Beat the egg with the oil in a blender or food processor until it thickens.
3. Add the remaining salmorejo ingredients and purée until the mixture is as smooth as possible.
4. Pour over the pasta and stir the whole thing a little, but not too much.
5. Garnish with hard-boiled eggs and drizzle lightly with olive oil.

Variations

Cucumber and peppers are just a suggestion for this salad. Try it with onions, celery, radishes, orange wedges etc. Just make it nice and colourful.

Chef's notes

Needed more garlic and not so many tomatoes. Have adjusted recipe accordingly.

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