SEE YOU SOON.

I finish the end of this course and I must arrive also at the end of the blog of this course. The course that is coming back to write,but it doesn´t ready.Until the next course!I miss you!

MY FAVORITE SONG.

HELLO TO ALL!

I HAVE RIDED THIS SONG BECAUSE IT'S MY FAVORITE AT THIS MOMENT, I HOPE YOU LIKE IT BOTH LIKE ME.  ↘↘                                                                                        ↙↙

https://youtu.be/Wg92RrNhB8s

GISELA´S SALMOREJO.

                                     GISELA´S SALMOREJO.

PREP TIME:              COOK TIME:                 TOTAL TIME:
20 MINS.                      5 MINS.                           25 MINS.

REDIPE TYPE: Soup.

CUISINE:Spanish..

SERVES:4.

                                      INGREDIENTS.

• 8 MEDIUM TOMATOES(THE QUALITY OF THE TOMATOES IS ONE OF THE MOST  IMPORTANT FACTORS IN THE TASTE).
• 1 MEDIUM BAGUETTE.
• 1 CUP EXTRA VIRGIN OLIVVE OIL(again,quality is important).
• 1 CLOVE OF GARLIC(NOT TOO BIG).
• A SPLASH OF SHERRY VINEGAR(Vinagre de Jerez,although red vinegar can be sustitued).
• A PINCH OF SALT.
• 2 HARD BOILED EGGS.
• SLICED SERRANO HAM(or Prosciutto).

                                      INSTRUCTIONS.

1. SCALD THE TOMATOES:PUT A LARGE POT OF SALTED WATER ON THE STOVE AND BRING TO A BOIL.CUT A SMALL CROSS IN THE BOTTON OF EACH TOMATO.WHEN THE WATER IS BOILING AND THE TOMATOES FOR 30-60 SECONDS.REMOVE INMEDIATELY AND PLACE IN A COLD WATER BATH(a bowl filled with ice and cold water).THE SKIN WILL PEEL RIGHT OFF OF TOMATOES.
2. FIRST BLEND:CUT OUT THE CORESOF THE TOMATOESAND ADD ALL THE REST TO YOUR BLENDER.BLEND AT HIGH-SPEED FOR ABOUT 30 SECONDS UNTIL  THE TOMATOES ARE BROKEN DOWN.
3. ADD BREAD:TAKE ALL OF THE "GUTS" OUT OF YOUR BAGUETTE AND ADD THEM TO THE BLENDED TOMATOES.THE BAGUETTE SHOULD HAVE GIVEN ABOUT 2-3 CUPS OF GUTS AND YOU CAN EXPERIMENT WITH HOW MUCH YOU ADD,AS THIS IS HOW YOU CHANGE THE TEXTURE.I USE ABOUT 2 CUPS OF THE BREAD GUTS.LET THE BREAD SOAK IN THE TOMATO JUICE FOR ABOUT 5 MINUTES.
4. SECOND BLEND:ADD THE SPLASH OF VINEGAR SALT AND GARLIC AND BLEND UNTIL THE SOUP IS AN EVEN TEXTURE AND THE BEARD IS COMPLETELY BROKEN DOWN.
5. ADD OIL:IF YOR BLENDER HAS IT,OPEN THE SMALL HOLE IN THE TOP.SLOWLY ADD THE OLIVE  OIL AS YOU ARE BLENDING AT A MODERATE SPEED.IF IT DOESN´T HAVE THE HOLE,STOP AND GO ADDING LITTLE BY LITTLE.
6. ADD EGG AND ADJUST:ADD 1 HARDBOILED EGG AND BLEND UNTIL INCORPORATED.TASTE AND ADJUST LEVELS OF SALT,VINEGAR,GARLIC AND BREAD.
7. SERVE AND ENJOY:SERVE IN SMALL BOWLS WITH DICED HARDBOILED EGG AND SLICED HAM AS CONDIMENTS.SERVE COLD!ENJOY!