Ensalada de salmorejo, ventresca y pimiento - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 350 - 400 g de tomates pera
- 1 diente de ajo
- 100 g de miga de pan blanco
- 100 g de aceite de oliva virgen extra
- 25 g de vinagre de jerez
- 1 cucharadita de sal
- 4 - 6 pimientos rojos asados en conserva
- 1 lata de ventresca de atún
- 1 aguacate
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