"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Salmorejo (or Porra Antequera) Recipe

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This recipe for Salmorejo (or Porra Antequera), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. french bread without crusts
2/3 c. extra virgin olive oil
3 large ripe tomatoes, peeled and chopped
3 green peppers, seeded
6 cloves of garlic
1/4 c. apple vinegar or lemon juice
1 tsp. salt
1 large tin of tuna fish
4 hard-boiled eggs
3/4 lb. Serrano ham

Directions:
Directions:
Cut the bread into chunks and sprinkle with water to soften it; set aside. In blender or food processor, puree the tomatoes, peppers and garlic. Add the pieces of bread and process until you have a smooth paste. Add the oil to the mixture, pouring it slowly with the processor running. Then add the vinegar and salt to taste. Serve the salmorejo either garnished with chunks of tuna, ham and egg or separately as accompaniments, along with more chopped tomato and sweet onion. We like it simply as a bread dip!

Personal Notes:
Personal Notes:
For those who find gazpacho a little weird, almost the same dish served as a dip makes a little more sense to the American mind. We crave this stuff at times!

 

 

 

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