Salmorejo
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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.
Salmorejo is also the name given to a marinade typical of Canary Island cuisine. It is used to flavour meat before cooking, especially rabbit (`conejo en salmorejo') which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.
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[edit] Sample recipe
[edit] Ingredients
- 1 lb / 450 g tomatoes
- 1 / 2 clove(s) of garlic
- 2 oz / 50 g white bread
- 1-2 tbsp vinegar
- olive oil
- sea salt
[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. Soak the bread in water until tender, then wring it out. 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; natives prefer to enjoy it in the shade on a warm summer day.
