This is a traditional Spanish dish from Córdoba (Andalucía). It’s similar to gazpacho and so is normally served in the summer as a refreshing way to keep cool. I like to serve it with egg and Ibérico ham – that’s a cured ham typical of Spain. The difference between gazpacho and salmorejo is that gazpacho normally has sweet peppers and vinegar, plus the additional bread in salmorejo makes it a thicker mixture. Both are normally served as a starter; you could try serving in shot glasses as part of series of little tapas! Traditionally it was made using a pestle and mortar – but modern technology makes it much easier!
The tomatoes mean that this soup is rich in vitamin C and also has lots of antioxidants, including lycopene. Fresh tomatoes have been shown to help lower total cholesterol, LDL cholesterol and triglycerides. Garlic is also beneficial for our health. You can read about it here.
Ingredients (for 4 people):
1 kilo of tomatoes
200 gr. of breadcrumbs (best if it’s one or two days old)
1 garlic clove (you can add more, depending how strong you like it!)
100ml extra virgin olive oil
100 gr. of Ibérico ham
375 ml of still water
- Boil the eggs in a saucepan for 10 minutes, afterwards run under cold water and leave to cool.
- Wash the tomatoes, chop and put into a bowl or food processor.
- Blend the tomatoes until fully chopped.
- Sieve the tomatoes (I use something called a pasapurés) to remove the skin.
- Return to the bowl and add the breadcrumbs, water, chopped garlic and oil.
- Blend the mixture until a smooth cream. Add salt to taste.
- Place in the fridge to cool.
- Peel and dice the eggs, along with the ham.
- Serve in a bowl, with the egg and ham sprinkled over the top and decorated with a sprig of parsley.
That’s it! Simple and tasty. ¡Buen provecho! 🙂