While we often think of gazpacho when we think of chilled Spanish soups, Cordóba's own salmorejo takes the prize.  It's a simple puree of tomatoes, bread, garlic and olive oil, so quality ingredients are crucial.  Have the splash of vinegar ready in case your tomatoes aren't acidic enough. Most Spaniards will leave the vinegar out, but bland American tomatoes need the pep. Your mileage may vary.

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Coring and peeling the tomatoes helps reduce grittiness, as does removing the crust from the bread.  You might consider running the blended mixture through a sieve instead.

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Makes four servings

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INGREDIENTS​​

• 2 1/2 pounds vine-ripened tomatoes, cored and chopped
 

• 1/2 pound rustic white bread, crust removed, 
bread cubed (2 1/2 cups)
 

• 2 garlic cloves
 

• 1 teaspoon sherry vinegar
 (optional)

• 1/4 cup extra-virgin olive oil, plus more for serving
 

• Kosher salt
 

• 2 hard-boiled eggs, peeled and chopped
 

• 1/2 cup chopped serrano ham


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STEPS

1. In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high speed until very smooth, about 1 minute.

2. With the blender 
on, drizzle in the 1/4 cup of olive oil until incorporated.

3. Season 
with salt.

4. Cover and refrigerate until the soup is cold, at least 30 minutes. 

5. Divide the soup among 
4 bowls.

6. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.


 

Recipe adapted from https://www.foodandwine.com/recipes/salmorejo

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Photo by P.Lechien