Salmorejo

This is just what the doctor orders when the heat becomes unbearable and the thought of slaving away in a hot kitchen becomes too much to bear. Only people who live in hot countries will fully and truly understand this.

Hailing from Cordoba, Salmorejo is another variation of gazpacho. In my personal opinion, it is far tastier than its well known cousin, the Gazpacho Andaluz, as it is thicker and more wholesome. Traditionally it is topped with hard boiled egg and Serrano ham but you could omit it if you want to go vegetarian.

Ingredients

7 ripe tomatoes, peeled* and quartered

1 clove of garlic

1 baguette, broken into small pieces

Extra Virgin Olive oil

Salt

Vinegar

1 tsp. cumin powder

2 eggs, hard boiled and cubed

Serrano ham, diced and lightly fried or microwaved

Method

1 Place the quartered tomatoes into a bowl and add the garlic, bread, sal, cumin. Drizzle over a generous amount of olive oil and a reserved amount of vinegar. Combine well, cover and leave in the fridge for at least 1 hour. You can leave it overnight, if you wish.

2 Blitz all the ingredients into a smooth consistency. If too thick, add some cold water. Adjust the consistency to your personal choice but it should be quite thick.

3 Chill in the fridge for at least 1 hour.

To serve, pour into bowls, top with cubes of hard boiled egg, Serrano ham and drizzle with olive oil.

DSC01387_edited

*The best way to peel tomatoes is to score an X on the opposite side of the core of the tomato. Blanch them in boiling water for 30-45 seconds and then plunge them into a bowl of water with ice cubes. The tomato skins should peel off easily.

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