Salmorejo, a typical dish from Córdoba, Andalucia
When the summer comes, we eat salmorejo... It is a typical cold soup of Andalusian gastronomy, especially from Córdoba, but it is known all over Spain.
Servings: 4 persons
Equipment
- mixer / blender
Ingredients
- 1 kg tomatoes The important thing is that they are ripe! I have used two varieties, vine tomatoes and Monte Rosa.
- 180 gr breadcrumbs only the soft white part of a fresh bread
- 120 ml olive oil
- 1 clove garlic
- 60 ml water (if necessary, should it be too consistent)
- 2 eggs hard boiled
- 2 slices bread to make crusts
- salt
Instructions
- First we are going to peel the tomatoes. However, this is not necessary if you have a powerful blender or mixer. Put a pot of water on the heat and let it boil. Make a light slit in the tomatoes with a knife. Place them in the boiling water for one minute and then in cold water. Now you can easily remove the skin.
- Cut the tomatoes into large pieces.Remove the soft white inner part of the bread and tear into pieces.
- Now add the tomatoes, bread, olive oil, garlic and a pinch of salt together in the blender and mix until you get a smooth homogeneous and creamy soup. Taste and add some extra salt or water if it is too consistent.
- Boil the eggs in boiling water for 10 minutes. Remove them from their shell and crush with a fork.
- Cut the bread slices into small dice. Put some olive oil in a pan and fry the crusts until golden brown.
- Normally the soup is served with crumbled egg and pieces of dried ham. But because we don't eat meat here at home, I made a version with fried crusts...
- The soup should be served cold, so, if needed cool it in the fridge for a while...
Notes
According to the original recipe, serve the soup with a crumbled hard-boiled egg and pieces of dried ham. I'm looked for an alternative because we don't eat meat. Sometimes we also sprinkle a bit of fried onions on top... The base remains the same and the rest is up to your own taste... and enjoying it is the most important thing, right?
