I have been living in Spain for some time now and one of the foods I love above all others is the chilled summer soups – essential when you live in the beautiful region of Andalucia, in Southern Spain. The summers here can be hot and, as a result, you often need light meals which help to cool you down. The most famous of all Spanish chilled soups are, of course, Gazpacho (a recipe for which I will post shortly). My personal favorite is, however, Salmorejo cordobés. Salmorejo is a cold, creamy tomato soup, originating in the city of Córdoba, Spain. It is a simple soup made with ingredients very similar to Gazpacho tomatoes, bread, oil, garlic, and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs. For me is it creamier than Gazpacho and the addition of Spanish Serrano ham and hard-boiled eggs really finishes this soup off a treat.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 Servings
Ingredients for Salmorejo cordobés:
2 oz Serrano ham (substitute prosciutto)
1 (8 oz) stale crusty bread (preferably a baguette-style)
1 large clove garlic
2 lbs (1 kg) ripe tomatoes
8 oz (250 ml) extra virgin olive oil
2 oz (60 ml) red wine vinegar
salt to taste
Preparation of Salmorejo cordobés:
- First, you want to hard boil the eggs. The immediately place in ice-cold water to cool.
- Next, remove the hard crush from your bread and slice into pieces approximately 1 inch thick. Put around one-quarter of an inch of water into a large baking dish and place it in the bread. Allow soaking for around 30 minutes. Squeeze out excess water and place in a food processor.
- Peel and mince garlic and place it in your food processor. Peel tomatoes, remove the seeds and add to the food processor. Pour in vinegar. Process.
- Begin to slowly pour in oil while processing – it is this process that allows the ingredients to form its well known creamy texture. Continue to process until smooth. If the finished mixture is a little too thick then you may add a bit of cold water while processing. Refrigerate until ready to serve.
Just before serving. Place into bowls and decorate with diced Serrano ham and the chopped boiled eggs. I like mine roughly chopped.