Salmorejo is one of my favorite dishes, and I can vouch for the fact that I’m not the only person in my family who, the moment we get back from a long trip abroad, the first thing we ask for at home is a good salmorejo and a proper Spanish potato omelette. This dish is typical of Córdoba and it shares similarities with gazpacho since, at the end of the day, it’s a kind of cold soup or cream with tomato as its base. Needless to say, the better the tomatoes you use, the better the salmorejo will turn out.

Pics and Cakes

What do we need?

(serves 6)

  •   1 kg (2.2 lb) ripe red tomatoes

  •   1 piece of bread

  •   150 ml (2/3 cup) olive oil (or to taste)

  •   1-2 cloves of garlic

  •   Salt

  •   Vinegar

  •   4 eggs

  •   200 g (7 oz) Serrano ham

How do we make it?

  • Wash the tomatoes, cut them into pieces and put them in a bowl.

  • Add the bread (it can be stale bread that we’ve soaked in water for a few minutes beforehand to soften it), salt, garlic, vinegar and a little olive oil.

  • Blend with the mixer until you get a smooth cream. Keep adding more olive oil until you get a soft, creamy texture. The amount of olive oil depends on personal taste. The more oil you add, the thicker it will get and the pinker it will look.

  • Taste and adjust the salt and vinegar to your liking. Set aside in the fridge.

  • Boil the eggs, peel them and cut them into small cubes.

  • Chop the Serrano ham into small cubes too.

  • Serve the salmorejo very cold with ham and egg on top.

Tips:

  • Some people prefer to peel the tomatoes for a finer result. To make this easier, you can blanch the tomatoes first to remove the skin comfortably.
  • You can make the salmorejo a bit lighter by skipping the bread and reducing the amount of oil.
  • As always, garlic is up to personal taste, but don’t go overboard or you’ll kill the flavor.

Pics and Cakes

*[English version] SALMOREJO (Spanish cold tomatoe soup)

  • **Ingredients (serves 6):- 1 kg ripe red tomatoes

  • Bread

  • 150 ml olive oil

  • Vinegar

  • Salt

  • 1-2 cloves of garlic- 4 eggs- 200 g cured ham

  • Wash and cut tomatoes into pieces. Place into a large bowl.

  • Add bread (you can use stale bread so put it before with some water in order to soften it), salt, garlic, vinegar and a bit of olive oil.

  • Blend all the ingredients with a mixer or blender until you get a smooth cream. Add more olive oil until creamy and soft. (The amount of olive oil is up to you).

  • Try and add more salt and vinegar if necessary. Place into fridge.

  • Boil the eggs, peel them and cut into small pieces.

  • Cut ham into small pieces.

  • Serve cold salmorejo with some egg and ham in the top.

    Tips:- You can peel the tomatoes. For making it easier, scald tomatoes in boiling water.

  • If you want to prepare a lighter version, avoid adding bread and reduce the amount of olive oil.

  • Use garlic according to your preferences but don’t add too much or you won’t taste the other flavours!

Comments

zordor (2012-08-21 05:56:31):

Haha I can vouch for it, I can vouch that the first thing we need to see on the table is salmorejo and potato omelette :) Ufff you’ve made me so hungry! Well, not even hungry! Salmorejo is something you can eat even when you’re not hungry!

Marisa (2012-08-21 09:26:34):

Yummmm! I’m making it tomorrow