This recipe is very easy and quick to make, and it also allows for any variations you can think of, for example, adding ham, egg, bread or orange juice… For approximately 1 liter we will need;<\/p>\n
500 g of very ripe pear tomato 500 g of clean yellow peach and 2 peaches for decoration 75 g of Extra Virgin Olive Oil Pago de Valdecuevas Splash of Jerez Vinegar 12 fresh prawns or shrimp Salt and pepper Fresh chives Half a fresh red pepper<\/p>\n
We crush the tomato with the peach and salt. Add the oil, the splash of vinegar and emulsify very well with the hand mixer. We strain and let it rest in the refrigerator while we pass the prawns and some wedges of peach through the pan with our oil. We add salt and pepper.<\/p>\n
Before plating, we emulsify again.<\/p>\n
We place our salmorejo on the bottom of the plate and then place the grilled prawns and peach. We decorate with a little red pepper in brunoise and chives. We finish with a little Pago de Valdecuevas Olive Oil.<\/p>\n
And enjoy! See you on the networks<\/p>\n","protected":false},"excerpt":{"rendered":"
This recipe is very easy and quick to make, and […]<\/p>\n","protected":false},"author":1,"featured_media":3921,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-4134","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t