Salmorejo

Background and History of Salmorejo

Salmorejo is a cold, creamy soup originating from Cordoba, in the region of Andalusia, southern Spain. It resembles its more well-known cousin, gazpacho, but is thicker and richer due to its unique combination of ingredients. Historically, salmorejo was a simple way to use stale bread and ripe tomatoes, with the working class making it a staple in their diet due to its affordability and accessibility.

The soup is prized for its vibrant flavor and smooth texture, distinguishing itself through its simplicity and the quality of ingredients used. Traditionally, tomatoes, olive oil, bread, garlic, and vinegar are used, with the dish sometimes garnished with ham and hard-boiled eggs. Today, it remains a popular dish throughout Spain, particularly in the summer months when the fresh produce is at its best.

Ingredients

• Tomatoes - 1 kg, ripe
• Day-old bread - 200g, crust removed
• Extra virgin olive oil - 150ml
• Garlic - 1 clove
• Sherry vinegar - 1 tablespoon
• Salt - to taste
• Hard-boiled eggs - 2, for garnish
• Jamon serrano or Iberian ham - 50g, finely chopped

Preparation Steps

1. Start by preparing the tomatoes. Select ripe tomatoes as they provide the best flavor for your salmorejo. Wash them thoroughly to remove any dirt or pesticides. Remove the core and roughly chop them into quarters.

2. In a large mixing bowl, combine the chopped tomatoes with the day-old bread. Allow the bread to soak up the juice of the tomatoes for about 30 minutes to an hour. This step ensures that the bread is adequately softened and ready to blend into a smooth paste.

3. Peel and crush the garlic clove. Add it to the tomato-bread mixture along with salt to taste and the sherry vinegar. The garlic adds depth to the flavor profile of the soup, while the vinegar provides a touch of acidity to balance the richness of the olive oil.

Cooking Process

1. Using a blender or immersion mixer, blend the tomato-bread-garlic mixture to a smooth consistency. Aim to create a silky, velvety texture that will enhance the dining experience. This process may take around 5 to 10 minutes depending on the power of your blender.

2. With the blender running, slowly drizzle in the extra virgin olive oil. Doing this slowly allows the oil to emulsify, giving the salmorejo its iconic thick and creamy texture. Taste and adjust the seasoning if necessary; the flavors should be balanced, with the sweet acidity of the tomatoes and vinegar harmonizing with the richness of the olive oil.

3. Once a homogenous mixture is obtained, place the soup in the refrigerator to chill for at least 2 hours before serving. This chilling process helps solidify the flavors and thicken the soup.

How to Enjoy Salmorejo

Salmorejo is best served cold, which makes it an ideal dish for warm weather. Before serving, hard-boil the eggs (around 9 minutes), then cool, peel, and chop them into small pieces. Finely chop the jamon serrano or Iberian ham.

To plate the salmorejo, ladle it into individual bowls. Garnish each bowl with a generous sprinkle of chopped hard-boiled eggs and a scattering of ham. These toppings add texture and complementary flavors, transforming a simple soup into a rich, savory meal. Optionally, drizzle a bit of additional olive oil over the top for a glossy finish.

Pair your salmorejo with a slice of crusty bread for a complete meal. The combination of flavors and textures – the smooth, creamy soup with the chewy bread – is a quintessential Spanish culinary experience. This dish is often enjoyed as a starter or as a light main course, perfect for warm summer evenings when a nourishing yet refreshing meal is desired.

For those interested in time management while cooking, consider using a cooking timer to keep track of chilling and preparation times, ensuring a perfectly executed dish.