Salmorejo Cordobés
Introduction to Salmorejo Cordobés
Salmorejo Cordobés is a thick, creamy tomato soup originating from Córdoba, Spain. It is a traditional dish made primarily from tomatoes, bread, olive oil, garlic, and salt. Unlike other cold soups like gazpacho, Salmorejo has a rich, velvety texture and a simple yet intense flavor profile.
The origins of Salmorejo date back to the Andalusian region, where it was a staple for farmers and workers who needed a hearty, nutritious meal to sustain them through the day. Over time, it has become a revered dish in Spanish cuisine and is enjoyed nationwide and beyond.
Ingredients
- Tomatoes - 1 kg, ripe and juicy
- Stale bread - 200 grams, crusts removed
- Extra virgin olive oil - 150 ml
- Garlic cloves - 1 to 2, depending on preference
- Salt - to taste
- Sherry vinegar - optional, a dash for balance
- Jamón serrano - for garnish
- Hard-boiled egg - for garnish
Preparation
Start by preparing the tomatoes. They need to be peeled to ensure the smooth texture characteristic of Salmorejo. Immerse them in boiling water for about 30 seconds, then transfer to ice water to halt the cooking process. The skins should slip off easily. Core and roughly chop them before setting aside.
Next, process the bread. Cut the stale bread into smaller chunks and place them in a bowl. Add the chopped tomatoes to the bowl, allowing the liquid from the tomatoes to soak the bread.
The Blending Process
In a blender, combine the soaked bread and tomatoes. Add the peeled garlic cloves to the mixture. Blend until smooth. Slowly drizzle in the olive oil while blending to achieve a creamy emulsion. Check for seasoning and add salt to taste.
If desired, a splash of sherry vinegar can be added for an extra layer of flavor, although traditionalists often omit this.
Cooking Time
After blending, refrigerate the Salmorejo for at least two hours. This allows the flavors to meld and the soup to chill properly, providing a refreshing dish perfect for warm weather. Set your cooking timer accordingly to ensure it is adequately chilled.
Serving Suggestions
Serve the Salmorejo in bowls. Traditionally, it is garnished with diced jamón serrano and chopped hard-boiled egg, adding a contrast of texture and flavor. Drizzle with a touch more olive oil before serving.
Salmorejo is best enjoyed as an appetizer or light lunch. It is often accompanied by crusty bread or as a tapa. For the complete experience, pair with a glass of chilled fino sherry, which complements the richness of the dish.
Conclusion
Salmorejo Cordobés is more than just a meal; it’s a historical and cultural expression of Andalusia, Spain. Its simple ingredients create a complex taste that is cherished by many. Whether served at home or savored in a Spanish bar, its presence at the table is always met with delight. Take the time to indulge in this authentic Spanish dish, appreciating the traditions that have kept it a favorite for generations.