The medlar salmorejo with seafood by Miquel Antoja is easier and fresher

The hottest months are approaching and preparing slightly more refreshing recipes is becoming a necessity. To start preparing before the high temperatures arrive and have dishes that are as good as they are fresh at hand, take note of the salmorejo that Miquel Antoja proposes this week, which is made with a delicious seasonal fruit: loquats. Accompany it with some seafood to give it a more distinguished touch.