Second Course


20 min

Cold Salmorejo with spicy Gorgonzola PDO,basil and coloured cherry tomatoes


  • 1 kg vine tomatoes
  • 100 g spicy Gorgonzola PDO
  • 200 g bread without the crusts
  • 3 tablespoons white wine vinegar
  • 1 clove garlic
  • 100 g coloured cherry tomatoes
  • to taste basil evo oil salt pepper


  1. Score the skin of the vine tomatoes and blanch them for a few seconds in boiling water, then remove the skin.
  2. Cut them in half and remove the hard part in the middle. Transfer to a blender and add the chopped bread, garlic, vinegar, extra-virgin olive oil, salt and pepper and blend until smooth.
  3. Cut the coloured cherry tomatoes into quarters and dice the spicy Gorgonzola PDO.
  4. Serve the salmorejo in a bowl and garnish with the cherry tomatoes, spicy Gorgonzola PDO, basil, a drizzle of oil and ground pepper.