Salmorejo with mango

Anna Marquès Hidalgo/Ferreries - Salmorejo is a typical Córdoba dish. My mother is from Córdoba and this dish has accompanied me since I was a child when the heat of summer arrives. Like everything I like without losing the essence, I added mango to sweeten this dish a little. For it to look spectacular, the tomatoes and mango must be quite ripe. It will be a refreshing dish, for the hottest days.

Ingredients
1.5 kilograms of pear tomatoes
1 garlic
1 ripe mango
1/4 loaf of bread
vinegar
Extra virgin olive oil
Sal

Garnishment
Serrano ham
hard boiled egg
mango
1 mint leaf

Preparation
Wash the tomatoes and chop them. Put the tomatoes in the blender jar with the peeled garlic, the loaf of bread, 60 ml of oil and salt and vinegar to taste. grinding

Peel the mango and cut it into small pieces (reserve some for garnish). Add the mango pieces to the blender jar.

Grind until you get a homogeneous cream and pass it through a Chinese strainer to get a finer texture. Reserve it in the fridge.

Chop the piece of mango into small cubes, the hard-boiled egg and the serrano ham

Serve the salmorejo with the garnish on top and a mint leaf.