Salmorejo—what a dish! It’s like summer in a bowl, a chilled tomato soup that’s thick, creamy, and just a little bit addictive. Imagine a lazy afternoon in Cordoba, the sun bathing everything in warmth, and you’re just dipping crusty bread into this vibrant concoction. My grandma always said, “It’s the kind of dish that makes you fall in love with tomatoes all over again,” and I couldn’t agree more.
Steps
- Begin by peeling 1 kg of ripe tomatoes and chopping them into smaller pieces. Use a blender to puree the tomatoes until smooth.
- Add 200 g of pan de telera (a dense, white-crumb bread) to the tomato puree, allowing it to soak and soften. Blend the mixture until it reaches a uniform texture.
- Incorporate 100 g of extra virgin olive oil into the mixture gradually, blending continuously to achieve a creamy consistency.
- Add a clove of garlic and a pinch of salt to taste, blending until the soup is well combined and smooth.
- Chill the soup in the refrigerator for at least a couple of hours, allowing the flavors to meld together.
- Serve the salmorejo cold, garnished with diced Spanish ibérico ham and diced hard-boiled eggs for added flavor and texture.
Ingredients
- 1 kg of tomatoes
- 200 g of bread, preferably pan de telera
- Garlic
- 100 g of extra virgin olive oil
FAQ
- What is Salmorejo, and where does it originate?
- Salmorejo is a creamy, chilled soup originating from Andalusia, located in southern Spain. It is traditionally made from pear tomatoes, bread, extra virgin olive oil, and garlic.
- How is Salmorejo different from Gazpacho?
- While both are cold soups from Spain, Salmorejo is thicker and creamier than Gazpacho due to its higher content of olive oil and a denser type of bread. Additionally, Salmorejo has a pink-orange color compared to Gazpacho.
- What are the typical garnishes for Salmorejo?
- Salmorejo is usually garnished with diced Spanish ibérico ham and chopped hard-boiled eggs.
- What is the significance of the bread used in Salmorejo?
- The bread used, known as pan de telera, is crucial for creating the characteristic texture of Salmorejo. It is a dense bread with a high protein content, which differs from the bread typically used in Gazpacho.
- Are there other dishes or variations with the name Salmorejo?
- Yes, apart from the traditional Andalusian soup, Salmorejo also refers to a marinade in Canary Islands cuisine, used especially for rabbit dishes. This marinade typically includes ingredients like salt, garlic, paprika, and hot peppers.
Tips
- Utilize pan de telera or a comparable dense bread with a white crumb to achieve the authentic texture of traditional salmorejo.
- Ensure tomatoes are peeled before puréeing them with the other ingredients to achieve a smoother consistency.
- Serve the soup chilled and consider garnishing with diced Spanish ibérico ham and hard-boiled eggs for added flavor and texture.
- Experiment with regional variations such as adding bits of tuna as a topping, known as porra antequerana, for a different taste experience.
Equipment
- Blender or Food Processor: Necessary for puréeing the tomatoes and other ingredients to achieve the creamy texture of salmorejo.
- Fine Mesh Sieve or Food Mill: Useful for removing tomato skins and seeds to create a smoother soup.
