Maria Pöltenstein
Maria is originally from Spain but has settled in Bavaria where – as she says – she has such wonderful people around her every day.
She selected a flavorful, typical Spanish recipe for our calendar that is easy to make:


cold appetizer puree from Cordoba in Andalusia

1kg tomatoes
200g white bread (baguette or rolls, do not use toast)
150ml good quality olive oil
1 garlic cloves, chopped

Wash the tomatoes, chop them and pass them through a sieve to remove all seeds and skins.
Place the bread in a dish and cover with the tomato puree. Leave to soak for about 10 minutes. Then add the garlic and blend everything with a mixer or stick blender until you have a creamy paste.
Depending on how much bread you use and how wet your tomato puree is, the paste will become firmer or creamier.
Add the olive oil and whisk again until your Salmorejo is homogenous, the right consistency and a nice orange color.
Chill for several hours.
Serving suggestion: Add a chopped hard-boiled egg and small strips of Jamón Serrano.