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Although salmorejo and any cold soup is a more typical summer dish, there are recipes that have a place at any time of the year. One example is Ardoría, a typical recipe from Osuna, in Seville, which is very similar to the classic Andalusian salmorejo, but with some variation. It is said to be named after the burning sensation produced by certain salmorejos caused by garlic and peppers.
On the occasion of Andalusia Day, which is celebrated on 28 February, we show you how to prepare this typical recipe that you may not have known before.
Recipe of Ardoria de Osuna
Ingredients:
- 5 ripe tomatoes
- Day-old bread (soaked in water and drained)
- 1 clove of garlic
- Half a raw red pepper
- olive oil
- 1 tablespoon vinegar
- Salt
- Water
Preparation:
- Crush the tomatoes with the oil, garlic clove, red pepper, vinegar and salt.
- Then add the well-drained bread and continue mashing.
- The sauce should be creamy. If it is too thick, you can add a little water.
- Serve with hard-boiled egg, diced ham, tuna or any other ingredient you like.
