Spanish Salmorejo – an Andalusian gazpacho soup

The first time I tasted salmorejo in sunny Cordoba – where it originates – it was just like ‘wow!’ This Andalusian version of Spanish gazpacho based on tomatoes and stale bread is the perfect summer time alternative to soup. It is easy to make, extremely tasty and chock-full of vitamins.

The idea of a cold soup didn’t appeal to me at first, but what else could you eat when it’s so bloody hot?!? So I gave salmorejo
a try and now I’m totally hooked to it lol Also, it reminds me of holidays, which makes it even more of a treat!

Some sprinkle it with roughly chopped Spanish ham and hard boiled egg before serving. There is something truly fascinating about salmorejo, which is that every time you make it you take a steap ahead in terms of both texture and flavour. I like it when it’s really creamy and soft, so I keep it longer in the blender.

Ingredients (serves 4):

• 6 ripe plum tomatoes
• 1 small cucumber
• 2 cloves of garlic
• 1 big piece of stale or fresh bread
• 2 eggs
• extra virgin olive oil
• sherry vinegar (or malt vinegar)
• salt & pepper

Cooking instructions:

1. Fill a small pot with water and bring it to boil. Add the eggs and cook for 10 minutes.
2. Soak the stale bread in water until soft. Leave for one-two minutes, then squeeze to get rid of excess water.
3. In a food processor, add the chopped tomatoes (remove the core though!) and cucumber, the crushed garlic cloves, and the bread. Blend for a minute.
4. When the eggs are ready, peel them and add in to the food processor.
5. Add 2 table spoons of extra virgin olive oil, 1 tea spoon of salt, and 1 tea spoon of vinegar.
6. Blend for a further few minutes until smooth and creamy. Might need more seasoning, according to taste.
7. Chill for around half an hour before serving with a drizzle of extra virgin olive oil.

Which wine? Being a summer dish, Salmorejo is best paired with a resfreshing, fruity white wine such as the Galician Albariño. My favorite is the Palacio de Fefiñanes Albariño 2008.