Salmorejo
Salmorejo, gazpacho's lesser known sibling from Cordoba, Andalucia. Cold soups are not to everyone's liking but on a hot summer's day Salmorejo is very refreshing and delicious.
Ingredients
serves 6
1 kg tomato, ripe
200g day-old white bread
200ml extra virgin olive oil
1 garlic clove, grated
1 tsp sherry vinegar
Salt, to taste
to garnish
2 free range eggs
1/2 red onion, thinly sliced and pickled in sherry vinegar
Method
A traditional Salmorejo would have chopped egg and ham as the garnish so I've omitted the meat and replaced it with thin slices of red onion pickled in sherry vinegar. Simply soak the onions in the vinegar for a few hours before serving.
Next hard boil the eggs. Place the two eggs in a small pan of cold water and bring to a boil. Once it reaches a boil remove from the heat and set aside for 15 minutes.
In the meantime skin the tomatoes. To do this cut a small cross in the bottom of each tomato and drop into boiling water for about a minute. The skin will begin to peel off.
Drop them into a bowl of cold water to quickly cool them down so you can handle them.
Remove the skin and also remove the hard green core. Place them in a food blender and give them a good blitz until smooth. Add the garlic and sherry vinegar and whizz.
Then break the bread into chunks and put into the blender. Blend well until smooth.
Leave the blender turing whilst you pour in the extra-virgin olive oil.
Add more bread if you prefer the salmorejo to be a thicker consistency. I've seen some recipes where it's almost a dip not a soup.
Also if you prefer, drop the hard boiled egg yolks into the blender and incorporate it well. I quite liked the idea of this and it did give it a different twist from gazpacho.
Add salt and taste. Adjust the balance as needed with more of any of the ingredients.
Pour into a bowl and cover with clingfilm. Keep in the fridge for an hour or so to allow the flavours to develop.
To serve pour into individual bowls and garnish with pickled red onion, chopped egg white and a drizzle of extra-virgin olive oil. Serve chilled or at room temperature.
serves 6
1 kg tomato, ripe
200g day-old white bread
200ml extra virgin olive oil
1 garlic clove, grated
1 tsp sherry vinegar
Salt, to taste
to garnish
2 free range eggs
1/2 red onion, thinly sliced and pickled in sherry vinegar
Method
A traditional Salmorejo would have chopped egg and ham as the garnish so I've omitted the meat and replaced it with thin slices of red onion pickled in sherry vinegar. Simply soak the onions in the vinegar for a few hours before serving.
Next hard boil the eggs. Place the two eggs in a small pan of cold water and bring to a boil. Once it reaches a boil remove from the heat and set aside for 15 minutes.
In the meantime skin the tomatoes. To do this cut a small cross in the bottom of each tomato and drop into boiling water for about a minute. The skin will begin to peel off.
Drop them into a bowl of cold water to quickly cool them down so you can handle them.
Remove the skin and also remove the hard green core. Place them in a food blender and give them a good blitz until smooth. Add the garlic and sherry vinegar and whizz.
Then break the bread into chunks and put into the blender. Blend well until smooth.
Leave the blender turing whilst you pour in the extra-virgin olive oil.
Add more bread if you prefer the salmorejo to be a thicker consistency. I've seen some recipes where it's almost a dip not a soup.
Also if you prefer, drop the hard boiled egg yolks into the blender and incorporate it well. I quite liked the idea of this and it did give it a different twist from gazpacho.
Add salt and taste. Adjust the balance as needed with more of any of the ingredients.
Pour into a bowl and cover with clingfilm. Keep in the fridge for an hour or so to allow the flavours to develop.
To serve pour into individual bowls and garnish with pickled red onion, chopped egg white and a drizzle of extra-virgin olive oil. Serve chilled or at room temperature.
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