Salmorejo - Creamy Cordoban Gazpacho

Introduction

This delicious cold soup originated in the historical city of Cordoba and is a creamy version of the more commonly known Gazpacho. It also makes a great "dip" for parties, served with bread sticks or thickly chopped vegetables.

  • 1kg day old, uncut bread

  • 1kg ripe tomatoes

  • 1/4 ltr of virgin olive oil

  • 6 dessert spoons of wine vinegar

  • 3 cloves of garlic

  • salt

to garnish:

 

300g Jamon Serrano (Spanish mountain ham) or other cured ham

2 hard boiled eggs

Place the stale bread in a bowl and cover with water until soft, then squeeze out the water and break into small pieces. Add the rest of the ingredients including the tomatoes which have been skinned and de-seeded, and mix in a blender until smooth and creamy. Chill the soup and add the chopped Jamon Serrano and boiled egg to garnish.

Created & Supported by Lemon Valley Holidays, Copyright 2008
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