Salmorejo

Salmorejo is a cold Spanish soup originating from Andalusia. It is similar to Gazpacho but is thicker and creamier. Here is the recipe for making Salmorejo.

Ingredients

• 1 kg of ripe tomatoes
• 200 g of stale bread
• 1 clove of garlic (or to taste, according to preference)
• 100 ml of extra virgin olive oil
• Salt (to taste)
• White wine vinegar (a splash, optional)
• 1 hard-boiled egg (for garnish)
• 100 g of thinly sliced cured ham (for garnish)

Preparation

1. Begin by chopping the tomatoes and removing any hard parts. Put them in a blender or in a bowl if using an immersion blender.
2. Add the broken-up stale bread, the garlic clove (with the germ removed if you prefer it less spicy), a pinch of salt, and, if desired, a splash of vinegar.
3. Blend everything until it becomes a smooth and homogeneous cream. If the consistency is too thick, add a little water until you reach the desired density.
4. Continue to blend while pouring the olive oil in a steady stream until it is fully integrated, resulting in a creamy emulsion.
5. Pour the Salmorejo into a bowl and put it in the refrigerator for at least a couple of hours before serving, so that it is well chilled.
6. When serving, garnish with chopped hard-boiled egg and strips of cured ham.

Curiosity

Salmorejo is often served as an appetizer, and although it is similar to Gazpacho, it is distinguished by being a thicker cream and for the more pronounced use of olive oil which makes it particularly rich and satisfying. In some variations, the bread is even omitted to achieve a lighter and more liquid version, but the classic version features the distinctive consistency provided by the bread.