Salmorejo
From Wikipedia, the free encyclopedia
Salmorejo is a soup based on tomato and bread, originating in Córdoba (Andalusia) in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then pureéd with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
It has a pink-orange appearance like gazpacho, but salmorejo is dramatically thicker because it includes more bread. In Andalusia it is known by several other names, including ardoria. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home in Seville.
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[edit] Sample recipe
[edit] Ingredients
- 1 lb /450 g tomatoes
- clove of garlic
- 2 oz / 50 g white bread, 2-3 days old
- 1-2 tbsp white wine vinegar
- olive oil
- Sea salt and black pepper
[edit] To Garnish:
[edit] Method
Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Now add half of the bread and blend until smooth. Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency. Chill the soup and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
The combination of the acidity of the vinegar and tomatoes with the chilled temperature of the soup makes it very refreshing; it is best enjoyed in the shade on a warm summer day.
