Salmorejo Andaluz (Gazpacho)

Salmorejo andaluz

• 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

1. Cut tomatoes into quarters (do not have to be peeled).
2. Peel and chop cucumber (does not have to be finely chopped).
3. Core, deseed, and chop pepper.
4. Chop up the garlic.
5. Throw ingredients into food processor, beginning with about half of the garlic.
6. Slowly add the olive oil, and really blend it fast.. this way the mixture becomes nice and creamy
7. Add the white wine vinegar
8. 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.

Sprinklings

• 2 hard-boiled eggs
• Jamón iberico
• Tuna
• Avocado

1. 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.