A lot of people are put off by the idea of a cold tomato soup, imagining a can of Heinz tomato soup poured into a bowl and served. But it’s time to put any ill-conceived ideas aside and give this recipe a try. Both salmorejo and gazpacho are served chilled. Salmorejo traditionally originates in Córdoba and is topped with jamón serrano and hard-boiled egg. It was on a visit to Córdoba that I first tasted it in a bar. It was love at first taste.
While gazpacho is made from tomatoes, green pepper, cucumber, garlic, vinegar and olive oil, salmorejo is its thicker cousin: a chilled tomato soup made with tomato, bread, garlic and olive oil.
As with gazpacho, everyone has their own recipe. Some people peel the tomatoes, but I don’t think it’s necessary. The beauty of this recipe is that it’s fast and easy to prepare. The important thing is for the tomatoes to be red and ripe. I’ve seen recipes which add onion, green pepper but the moment you start adding those you are simply making a gazpacho. Salmorejo should only really be made with the ingredients shown below.
There was some salmorejo left over so the next day, I added a small amount of water and served it glasses.
For more facts and information about tomatoes, check out this page.
For a gazpacho recipe click here
1kg ripe tomatoes
200g stale bread, cut into chunks
250ml olive oil
3 cloves garlic, sliced
Remove the core from the tomatoes and put into a bowl. Season with salt and add the garlic. Blend with a stick blender. Add the bread to the tomato and mix well. Leave for about 15 minutes to soften the bread. Pour in the oil and blend well. Check for seasoning.
Chill before serving. Decorate with finely chopped hard-boiled egg and/or serrano ham.