Salmorejo con jamón o con hueva de atún

Good family, today we are going to make a very good recipe to take advantage of these tomatoes from the garden, look what to take, we have them here automatic, I took them two days ago, I have them out of the refrigerator, look what plastic they are taking, special children from my garden, I know about you from my garden. but it is simply as easy as buying a tomato that is red, red, so this color and white, seeing that not 23 days out of the cold this would not be worth it for the recipe that we are going to make, this is worth it because here we have an automatic pear that We're going to do it with them, okay, let's make a

salmorejo

and see if the path doesn't criticize me too much.

There's a place to scrape. It's tomato, bread, it makes eggs and ham. In my case, I don't really like to go for another variation so that they can criticize my bread a little. It is one of the most important things along with the tomato in that area there are some very good breads homemade breads that are being lost in the southern area such as the teleras is sobado bread a bread made now in years ahead found this which is more or less They don't look similar in the long run, but well, they look like white bread, bread with it in front, so this is what we're going to do.

Our recipe was, I'm making a couple of eggs. I have the book at room temperature here on the stove. Let's see if I wanted to and let's start with the tomatoes. I have them very well washed. I'm going to do it with measurements if you want to make them easier for us. Let's think about a kilo of the most, look at the ripest ones, the whitest ones, the most logical ones. Whatever we have we go to a kiel and with this yes sometimes also the truth is that they are ugly because the bush is what it gives I have not done anything nothing nothing nothing at all so let's see there we have just one kilo of marching 20 grams plus a kilo of tomato 150 grams of bread is worth a couple of days I have a plastic bag it is worth so that it is not hard and dry because then we cannot load the blender 150 of olive oil the best thing is that against those of you who have a clove of good fat garlic and a little tip while they kidnap the eggs I'm going to start from automatics look what these tomatoes take look look what tomato this quality we're going to be washing them like this is the music and we're going to cut them and throw them to titled and now we continue Finishing cutting the tires, they are delicious, this is spectacular, you know how to buy them, it is always logical that they be in red and leave them out of the refrigerator for a couple of days because what the illustrious people often do is the green ones and ripen them in chambers.

For example, all the lame ones from the red bush because you need 23 days out of the cold for the tomato to do its thing, its moderation is a large clove of garlic and it came back if you want, it doesn't invite you much, Father, you simply have to open it and Let's take away this nerve that you have here is Robert Serra and the garlic inside and now in this wonderful blender that we are going to need, we already check another day of the gazpacho, pass it through the Chinese or anything, we are not going to title it, which by the way, these blenders are to be the gift of this raffle we are going to do a raffle that there are 15,000 of us and we are going to do it with 12 thousand but overnight I don't know I think it has gone up and there are 15,000 of us let's really two mixers with turns okay Better than this, I have an old one, so there is a more modern one with a silicone lid, a liter glass jug and half a thousand watts of power, a marina, two of those blenders, we are going to give away in this video that you have to share the video, give it a thumbs up to Above, work has been adopted but to look for the same thing, I think we should give the shout out, share my finger and comment because of those comments, then how we did the head down on the engine and they will be the gifts for us as the owner, now we continue, well, look at how spectacular it has turned out, they don't have nothing, no seeds or skin or anything and he is ready these are the same tomatoes here we are going to make you propose sobado bread tele it was the best you can find as this is soft you cannot add it dry and hard because you will ruin the mixer we will be here 150 grams of bread we are going to leave it here to soak for about 78 minutes okay because it is easier for us and the machine that is made by touré will fit the measurement almost almost exactly this is a liter 200 what we are going to draw is a liter and a half of the jar to visit is still much much better than this one we put it there we leave it for 5 minutes we are going to cool our egg and now continue here fixing the cam snout if it has an acorn that is a sancho colmeiro a rib of that movie, the best we can put into this and know that those quality really a multi here was there that it doesn't smell bad it's fine and here we don't have a special let's beat the funk that's already wet I say okay I know here we have it look how It has turned out almost perfect, let's start adding the oil, okay, we're not going to give it too much strength. 150 20 liters of oil, we put it to the minimum as common.

I'm not using an extra virgin oil. We would have chopped ham, boiled egg, I'm going to put it the way I like it with ham and another one, as I put it a lot with it, is a little piece of dry Atlantic mojama. In my case, I don't know how Hamas works, but look, look at what eggs they sell and two there. from los alcázares a young girl with tuna look look how good this is a beer this is brutal try it not only with ham try it with this also okay let's move this gas for boys now to the fresh gazpacho

salmorejo

in your case to a cold menu leave it in the cold hugo of pose and to the abyss he has set up a couple of options last wild touch then before passing it here we test points by looking I'm going to add a more important teaspoon because we have there a good good good good amount we are going to give it a quick tap And now we have it perfect, what flavor does the roe leave?

This is a spectacular thing and in addition to a cold factory, the cold is going to end and we are going to spend it here and the creaminess, no skin, no creamy seeds, 100% spectacular can reveal everything inside I put it in the cold and now in a little while we will return to putting together an equation the roe in my perdition flight of beer a mixture that can never be lost but unless you stop playing but this is a spectacular quality look how creamy look at my music divine yes It is very very thick a little bit of cold water would not hurt it if it is very very liquid a little more bread without problems I like not to use too much of the yolk from America and here is a whole summer recipe typical of Almería much from that gazpacho has more than two hundred thousand reproductions, we missed it, it is spectacular and here we leave a review with a friend of ham and here my species has something the same.

I like the girls with tuna roe, perhaps we can never or what I most hide is a salted fish and oil from my friend from March of Jaén spectacular many of you look at this is a wonderful recipe that they have made a thousand times and let it be used very far but having got it right and not putting any ingredient that separated us but this recipe is going to be one of the best remember like share comments we are 15 thousand we should never give credit up or down and not extra piece of glass blender that we are going to raffle two among the comments on Thursday when we upload the other one is not itchy There we will do the salmorejo family raffle, a spectacle