Salmorejo is a cold soup that is a popular dish in southern Spain, particularly in the Andalusian region. It is similar to gazpacho, but is made with fewer ingredients and has a thicker and creamier texture. Salmorejo is typically served as a starter or appetizer, and is perfect for warm summer days.
Here’s a recipe for Salmorejo:
Ingredients:
- 4 ripe tomatoes, chopped
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 2 cups bread crumbs (use crusty bread or baguette)
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 1 tsp salt
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped ham (optional)
Instructions:
- Soak the bread crumbs in water for 10 minutes, then squeeze out the excess water.
- In a blender or food processor, combine the chopped tomatoes, onion, garlic, bread crumbs, olive oil, sherry vinegar, and salt. Blend until smooth.
- Taste the soup and adjust the seasoning as needed, adding more salt or vinegar if desired.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- To serve, ladle the Salmorejo into bowls and top with chopped hard-boiled eggs and ham (if using). Drizzle with additional olive oil and serve chilled.
Salmorejo is a refreshing and flavorful soup that is perfect for hot summer days. The combination of fresh tomatoes, bread crumbs, and olive oil gives the soup a rich and creamy texture, while the sherry vinegar adds a tangy and slightly sweet flavor. With its simple ingredients and easy preparation, Salmorejo is a great way to enjoy the flavors of Andalusia at home.
