Originating from Córdoba in Andalucia, southern Spain, salmorejo is the lesser-known (but equally delicious) cousin of gazpacho. It’s thicker, creamier and a popular staple in tapas bars. Serve it the traditional way in small glasses or cups.
Salmorejo (Andalucian gazpacho)
- Preparation time: 20 minutes, plus soaking and chilling
- Cooking time: 0 minutes
- Total time: 20 minutes, plus soaking and chilling
Serves: 4 as a tapas dish or starter
125g day-old white sourdough bread, crusts removed
500g tomatoes, quartered
1 garlic clove, crushed
1 tbsp sherry vinegar
4 tbsp extra virgin olive oil, plus extra to serve
1 hard-boiled egg, finely chopped
2 slices serrano ham, torn into small pieces
1. Tear the bread into chunks and cover with cold water. Leave to soak for about 10 minutes. Meanwhile, put the tomatoes, garlic and sherry vinegar in a blender or food processor and blend until smooth.
2. Squeeze the excess water from the bread and add the bread to the blender (reserve the water for loosening). Blitz until smooth, then, with the motor still running, gradually pour in the olive oil. You should have a relatively thick soup, but loosen with a little of the soaking water if needed. Season, taste and add a pinch of sugar if it needs it. Pour into a bowl and refrigerate for at least 2 hours.
3. To serve, pour into chilled bowls or glasses. Sprinkle over the chopped egg and ham, and drizzle with a little more olive oil.