It’s summer. Or at least it will be on June 21. Enter: Salmorejo Cordobés – creamier (although not actually made with cream) and more satisfying than the tomato-juicey versions of gazpacho you’ve seen in the past. Think of it as a meal soup; or serve it in shot glasses as an amuse-bouche at your next dinner party. I promise, once you prepare this dish, it will become one of your summer staples.
The ingredients are few: tomatoes, a hard baguette, extra virgin olive oil and garlic. That means that your finished product will depend heavily on the quality of your ingredients. Go ahead and break out that fancy extra virgin olive oil and splurge on the boldest red tomatoes at your local farmers market. Cocinamos.
the salmorejo:
8 – 10 medium vine ripe tomatoes
2 cloves of garlic
1/2 cup extra virgin olive oil
1/4 day-old baguette
1/2 tsp white vinegar
1 teaspoon salt (or more to taste)
the toppings:
cubes of jamón
hard boiled egg diced small
drizzle of olive oil
Quarter the tomatoes and blend in food processor until tomatoes achieve smooth consistency (a minute or so). Meanwhile, cut or tear baguette into roughly 1 x 1 inch pieces. Add bread to blended tomatoes and stir, so that bread is completely saturated. Allow the mixture to sit a few minutes. Chop garlic and add to mixture. Blend all ingredients and slowly pour in extra virgin olive. Add salt and vinegar, and continue blending. Taste and add more salt or olive oil to reach desired taste and consistency. Chill and serve with toppings.
* Improvise with toppings such as canned tuna, avocado, shrimp or goat cheese.
