Author Notes: While living in Spain, this was one of the my favorite dishes. A thicker, almost creamy gazpacho, the main ingredients are tomatoes, bread, and a lot of extra virgin olive oil. It is both delicious and refreshingly healthy. The recipe, which I created by watching my roommate from Sevilla "eyeball" it many times, is one of the things I will carry with me forever. To the garlic weary, beware... although you can always adjust to your taste. Que aproveche! http://flamingpeaches.blogspot.com/2009_06_01_archive.html - caitlintherese
- 5-6 vine-ripe tomatoes
- 1 Italian green pepper
- 1 small cucumber
- 2 cloves garlic
- 3/4 cups extra virgin olive oil
- 1/8 cup white wine vinegar
- 1-2 teaspoon salt (to taste)
- 2-3 pieces chunks of hard baguette
- Cut tomatoes into quarters (do not have to be peeled).
- Peel and chop cucumber (does not have to be finely chopped).
- Core, deseed, and chop pepper.
- Chop up the garlic.
- Throw ingredients into food processor, beginning with about half of the garlic.
- Slowly add the olive oil, and really blend it fast.. this way the mixture becomes nice and creamy
- Add the white wine vinegar
- Add salt to taste. If you want to add more garlic, go easy on the salt, as the garlic will give it a real kick. Be careful when adding more vinegar or salt or garlic. The combination can be overpowering. Remember, you can always add more if it needs it.
- 2 hard-boiled eggs
- Jamón iberico
- This last part is what makes this dish more than just a soup. It can be a totally satisfying, protein filled meal. The typical way to serve salmorejo is topped with diced hard-boiled egg and little chunks of jamón (prosciutto would be a fine substitute). However, I have also seen it served with tuna (packed in extra virgin olive oil), avocado slices, or goat cheese. Really, you can get creative here. I think canned sardines in olive oil would be a nice idea as well.