Salmorejo shares its birthplace of Córdoba, Spain with the only remaining synagogue in Andalusia and a famous mosque. Because Córdoba has some of the hottest summers in all of Europe, it is no surprise that this delicious cold soup was created here to combat the extreme temperatures. This dish is a staple at tapas bars all over southern Spain, and is enjoyed by locals and tourists alike.
Making salmorejo at home is inexpensive, easy, and fun. Follow these steps to create the perfect Spanish salmorejo from anywhere in the world.
Ingredients and Directions: Makes 2-4 Servings
- 4 medium-sized tomatoes, peeled and cored.
- 100 grams stale bread (1/2 of a French baguette will do). The bread should be dry but not moldy. Fresh bread will also work.
- ¼ cup extra virgin olive oil. 1 tsp per serving extra to drizzle.
- 2 tbs. sherry vinegar. White wine vinegar will also work if sherry vinegar can’t be found.
- 1 clove of garlic (another ½ to 1 clove can be added depending on the person’s tastes).
- 1 tsp. coarse salt.
- Finely diced hardboiled eggs for garnish (optional).
- Serrano ham for garnish (optional).
- Diced cucumber for garnish (optional).
- Blender.
French Bread Creates the Smooth Texture for Which Salmorejo Is Famous.
1. Start by preparing the bread for the salmorejo. If stale bread is being used, break it into small pieces and soak in cool water for about 15-20 minutes. If fresh bread is being used, break it into small pieces and set it aside.
Rich Tomato Flavor Is the Foundation of Salmorejo; Use the Ripest Tomatoes Possible.
2. Pick the freshest tomatoes at the local grocery store for the salmorejo. Tomatoes are this dish’s most important ingredient, so only the best should be used. The tomatoes’ skin must be removed in order to reveal the best flavor. To do this, cut a small X on the bottom of the tomato. Bring a pot of water to a boil and place the tomatoes inside the pot for about 30 seconds. Then remove the tomatoes from the boiling water and place them in a bowl of ice water. The cook should then be able to peel the skin off of the tomatoes with minimal effort.
3. After the skin has been removed, cut the tomatoes into quarters. Remove the seeds and pulp of the inside of each piece. It is important that none of the seeds or pulp of the tomato goes into the salmorejo. Cut the remaining quarters into smaller pieces and place each piece in the blender.
Combine All The Ingredients Except for the Garnishes into a Blender Gradually.
4. Place a portion of each ingredient into the blender. Blend for about a minute. Repeat with small portions of each ingredient, blending periodically. Adding and blending the ingredients gradually will allow for a more even flavor. For a thinner soup, add a small amount of water. The salmorejo should have a salmon-pink color when it is finished. Place the soup in the refrigerator for at least three hours before enjoying.
Add the Perfect Finishing Touch By Topping Off The Salmorejo with a Special Garnish.
In Spain, Jamón Serrano, a type of ham famous in Spain, is typically placed over the top of the salmorejo along with pieces of finely diced hard boiled egg. Though delicious, this ham is often hard to find outside of Spain. Try placing cool bits of cucumber along with the hard boiled egg instead to add extra flavor to this spectacular cold soup. Top it all off by drizzling the soup with extra olive oil.
Salmorejo can be served as an appetizer, a meal, or a dip perfect for dunking fresh bread. Complete a Spanish-style meal and serve it with olives and tinto de verano to drink. This easy recipe will surely help bring a piece of Andalusia to any kitchen table.
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