Salmorejo
Cordoba tomato cream — thicker, richer and cheaper than gazpacho.
Salmorejo is the Córdoban cold tomato soup — thicker than gazpacho, and made from four things: tomato, bread, olive oil and garlic. The bread is not an extender here; it is what emulsifies with the oil and gives the soup its body. Twenty minutes, no cooking.
Ingredients
- 1kg ripe tomatoes
- 200g stale bread
- 1 garlic clove
- 100ml olive oil
- Sherry vinegar
- Salt
- Egg and jamon to serve
Method
- 1
Blend tomatoes until liquid, then strain if you want it silky.
- 2
Add the bread and let it soak for 10 minutes.
- 3
Blend again while pouring in the olive oil until pale and thick.
- 4
Season with vinegar and salt; chill for 2 hours.
- 5
Serve with chopped boiled egg and torn jamon.
Use overripe tomatoes from the end-of-day market box.
The Andalusian summer table
- Pan con Tomate — Bread and tomato again, this time raw and rubbed.
- Pisto Manchego — The cooked vegetable dish from just up the road in La Mancha.
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Fourteen Spanish recipes, and the law, language and labels around them.
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