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Salmorejo, Gazpacho, Pappa al pomodoro    Play Audio


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General information
Recipe
Keywords

Tomatoes, bread, recycling, vegetables, traditional, cold dish

Author

IDP

Level

3

Salmorejo, Gazpacho, Pappa al pomodoro
Description
We can find this recipe throughout Mediterranean countries, with different names and slightly different procedures:
Salmorejo (from Andalusia), Gazpacho (others spanish regions and Portugal), Pappa al pomodoro (Tuscany).

1. Cut the dried bread in cubes and soak in water; after 10-15 minutes drain and squeeze it .
2. Blend in the food processor fresh tomatoes (peeled and seeded); add the bread according to the texture you want to obtain.
3. Add one clove of garlic (peeled), a splash of wine vinegar, olive oil to taste, salt.
4. Serve chilled; some add a hard boiled egg and Jamon Serrano, sliced.

Gazpacho adds fresh peppers and cucumber; Pappa al pomodoro is cooked, to mix well all ingredients, then chilled (or served hot in winter).

Labels
Dificulty/time required   Cultural heritage / international recognition   Vegan / Vegetarian   Cheap / affordable / expensive   Similar products / recipes   Flag of the country associated   Flag of the country associated  
Benefits
The use of dried bread as main ingredient makes this recipe 0Km and environmentally friendly as it avoids food waste.
Fresh ripe tomatoes are high in lycopene, an important antioxidant and useful to protect the cardiovascular system, the same proprieties of extra virgin olive oil.
Representative Products
Bread, tomatoes, olive oil.
Risks
N/A
Further references
https://www.bonappetit.com/recipe/salmorejo-cordob-s

https://www.greatitalianchefs.com/recipes/pappa-al-pomodoro-recipe

https://www.gimmesomeoven.com/authentic-gazpacho-recipe/

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