Several years ago my daughter studied in Barcelona, and we visited with her during her Spring break. We traveled together through Barcelona, Madrid, Sevilla, Grenada and Cordoba. This is how I was introduced to Salmorejo, a cold tomato soup from the town of Cordoba. This is my current favorite version; it is a blend of several recipes and techniques.
· 1 ½ to 2 pounds of ripe tomatoes
· Baguette (or other bread source)
· 1 clove of garlic
· ½ – ¾ cup of extra virgin olive oil
· 1 teaspoon sherry vinegar (or red wine vinegar)
· 1 teaspoon of salt
· 2 hard-boiled eggs, shelled
· 2 oz. Serrano ham (or prosciutto, or jamon Iberico – if you can get it)
Scald the tomatoes in a boiling bath for 1 minute and then remove and put into a large bowl of ice water—this makes the skins come off easily. (In Spain, we spoke with some chefs that leave the tomato skin on, I suggest only trying this if you have a high-speed blender, as you need to break down the skin to get a smooth soup.)
Core the tomatoes and place in a blender and blend until the tomatoes are chopped up, turn off the blender.
Slice the baguette in half lengthwise and scoop out the insides, leaving behind the crust; you need 2 handfuls for the soup.
Break up the bread a bit and add it to the tomatoes.
Add the garlic, sherry, and salt to the blender and blend some more. Blend long and at a high enough speed to break down the garlic and bread, you’re looking for a smooth but thick soup.
Turn the speed down and with the blender running, stream the olive oil into the blender. The olive oil will loosen the soup – it won’t be as thick.
When the olive oil is incorporated, add one of the hard-boiled eggs and blend until smooth again. Turn off the blender and test for seasoning.
Put the soup in the fridge until you’re ready to serve.
Chop the remaining egg and dice the ham, use these to garnish the soup when serving. Delicioso!
I hope you enjoy these recipes and may you be abundantly blessed this season.