Salmorejo

On a cycling vacation to Andalusia, Spain several years ago, I encountered this simply delicious soup, Salmorejo.  Sometimes referred to as the “other gazpacho,” it is a soup made of tomatoes, bread, extra virgin olive oil and garlic.  Naturally, other things can be added to enhance its flavor and texture, but it is certainly not necessary.  If you have ripe fresh tomatoes on hand, that is optimal.  If not, a good quality canned tomatoes are more than acceptable.

I like to serve this soup cold as they do in Spain.  Garnish it with chopped boiled eggs and slices of Serrano ham—or any ham you have on hand—for an authentic experience. I guarantee your guests will be asking for the recipe.

Ingredients:

2 pounds ripe red tomatoes, cored and roughly chopped (or 1 can 28 oz or 2 cans 14 oz) diced tomatoes

1 red pepper, cored, seeded and chopped in large pieces

½ cup onion, red or vedalia, roughly chopped

2 garlic cloves, diced

2 slices of white bread or brioche bread, torn into small pieces

¼ cup extra virgin olive oil

2 tsp Sherry vinegar

½ teaspoon sea salt

Freshly ground pepper, to taste

Garnish: thin slices of Serrano ham torn in small pieces (or diced boiled ham) and one boiled egg, chopped

Cooking instructions:

1.       Place the tomatoes, red pepper, onions, garlic, and bread into the bowl of a food processor.  Blend for several seconds. Remove lid and add all the remaining ingredients. Blend until smooth.

2.       Pour soup into a bowl, cover, and refrigerate for at least two hours.

3.       Serve in shallow bowls. Garnish with chopped ham, sliced olives, and boiled eggs.

Serves: 4-6

Recommended wine:  Why not try a Fino or Manzanilla Sherry with this dish in honor of its Spanish origin? Or an Albariño, Rueda, Sauvignon Blanc, or a Spanish Rosé. A light, young Rioja works nicely too.