Cordovan Salmorejo
Author Notes: This cousin to the well-known gazpacho is thicker and makes for a fresh, light yet satisfying summer meal —Ala Lemon
Serves 4
- 100 grams / 3.5 oz. slightly stale bread (that’s about 2 slices)
- 2 pounds ripe tomatoes, roughly chopped
- 1 green pepper, deseeded and roughly chopped (optional)
- 2 garlic cloves, roughly chopped
- 5 tablespoons tbsp extra virgin olive oil + extra for drizzling
- 2-3 tablespoons vinegar, ideally Xeres
- 100 milliliters water (a little less than ½ cup)
- To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham
- Soak the bread in a shallow dish of water for 30 seconds on each side.
- In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.
- Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water.
- Adjust the seasoning to taste.
- Pour into a bowl and refrigerate the soup for at least 1 hour.
- Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham.
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Vegetables|Soups
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