I’m sure you all know Gazpacho, but have you ever tried Salmorejo? It’s from Spanish Andalusia as well, you eat it cold too but it has a thicker texture which makes it a cream rather than a liquid soup recipe. You can eat it as a starter or as an appetizer. In Spain, people usually dip it with bread but it’s also pretty good with crude veggies (pepper, cucumber, Portobello mushrooms, zucchini etc.). Vegetarians can skip this part, the others will top it with a hard boiled egg and some cured ham.
Preparation time: 10 mn
Ingredients (for 6 servings)
2.2 lbs (1 kg) ripe tomatoes
7 oz (200 g) of bread from the previous day
1 cup (250 ml) of olive oil (click here to buy online)
1 garlic clove
2 tablespoons of vinegar
3 slices of cured ham
1/ Heat tomatoes in a pan filled with water until their skin gets easy to take away. Let them cool down a little off the water.
2/ Cut bread into pieces.
3/ Peel tomatoes and garlic clove.
4/ Mix bread, tomatoes, garlic, vinegar and olive oil in a blender.
5/ Season with salt and keep in the fridge.
6/ Before serving, get water to a boil in a small pan. Add egg thoroughly with a tablespoon and leave in boiling water for 9 minutes.
7/ Rinse egg with cold water, let it cool a little and shell.
8/ Dice cured ham and egg.
9/ Serve salmorejo in individual dishes or in a salad bowl for dipping and sharing. Top with egg, ham and a dash of olive oil.