Salmorejo – a Cold Andalusian Summer Soup

salmorejo cordobesa soupSummer is here and that means more than salad, salad and more salad but liquid ones as well…like this cold Andalusian summer soup.

It love it.  Perhaps even more than Gazpacho.

And it’s quick, easy and can be prepared the night before if you like.

In Spain, stale bread is often used to thicken soups, stews, sauces.  If this is a gluten problem for you, no worries.  Just use your gluten-free bread you normally use.

The garnish for this ‘not quite a tomato soup’ is really up to you.  It is delicious plain with just a drizzle of fine olive oil, or classically with thin slices of Serrano ham (or Parma), grated, chopped or sliced hard boiled egg and that’s it.  And that’s the way I love it!

This is the classic Salmorejo Cordobesa, using ‘a glass’ measurement, very typically Spanish.

  • 1 kilo (2 pounds) of ripe, peeled tomatoes (a tin of good whole tomatoes will also do).
  • 1/2 kilo (1 pound stale or dried bread)
  • 1 garlic clove
  • 1 sm. glass (roughly 100 ml.) of virgin olive oil
  • 1/3 of the same glass of vinegar (red or white wine)
  • 1 glass of water (roughly 200 ml.) of water
  • Salt
  • A good pinch of ground cumin

Chop up the tomatoes coarsely and mince the garlic.  Break or cut up the bread into smaller pieces.  Place these into a bowl and add the rest of the ingredients.  Mix with a spoon, cover and store in the refrigerator.

The next day (or a few hours later), use a blender to create a smooth puree, taste and adjust seasoning.  Serve in chilled bowls with your favourite garnish, or just a fine drizzle of best virgin olive oil.  And of course a nice, lightly cool, young Spanish red wine.


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