Salmorejo cordobés from Bon Appétit

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Notes about this recipe

  • Vanessa on May 11, 2012

    Phenomenally good! Plum tomatoes have worked well even in the winter. I made it with fresh Georgia "regular" tomatoes this week and thought it was a little thin-tasting when first made, but after the recommended 24 hours in the fridge, it had gained a good bit of intensity and was just as good as the winter-plum-tomato version. We usually leave out the ham - keeps it veggie and anyway it isn't so easy to get good serrano ham here in South Carolina!

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