Salmorejo
A cold soup, originally from Córdoba, normally served with egg and cubes of ham. Here we've used sunflower kernels and fried onions to make it vegetarian.
Ingredients
- 125 ml olive oil
- 2 garlic cloves
- 3 slices of bread (without the crust)
- salt
- 2 tbsp fried onion (for garnish)
- 2 tbsp sunflower kernels (for garnish)
- black olive breadsticks to serve
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