Salmorejo blanquiverde

Ingredientes

To make the mazamorra:

150 grams of almonds
1/8 of garlic clove
Half a kilo of bread
15 grams of cream
100 grams of extra virgin olive oil and salt

To make the cream of basil:

100 grams of basil
Half a kilo of mazamorra
Arrope

To make Cordova Salmorejo:

1 kilo of ripe tomatoes
Half a clove of garlic
175 grams of bread
100 grams of extra virgin olive oil and salt

Preparation

First you need to make the mazamorra: pour some water over the bread and squeeze out the excess. Then blend all the ingredients for five minutes on full power and leave to cool.

Then make the green mazamorra. Blanch the basil in boiling water for a few seconds. Then, when it's cooled, blend it with some of the normal mazamorra for one minute.

To correctly present it, first plate the white mazamorra, then the green mazamorra on top of it, then the normal one. Place the Corboban salmoreja on top with a drizzle of arrope and some chives.

Where to try it: Bodegas Mezquita Céspedes and Bodegas Mezquita Corregidor, both in Córdoba.