The Salmorejo, usually served as a starter or tapa, is closely related to the widely known Gazpacho. In fact, it is well-known by Andalusians and most Spaniards, but not as widely consumed as Gazpacho. It comes from the southern region of Cordoba, known not only for its impressive mosque, but its tasty food. Some might say that the Salmorejo is a simplified Gazpacho, but it is far more than that: a rich, refreshing and spoonable delight -ideal for hot summer days-.
Preparing a salmorejo is a childs-play, but getting it right strongly relies on having the right ingredients available. The key is ripe and very juice tomatoes. If you don’t have them, don’t even get started. Also important is a very good extra virgin olive oil.
A Refreshing Tomato Starter
- 1 kg juicy tomatoes
- 1 medium garlic clove
- 100 ml extra virgin olive oil
- 100 g white bread (ideally a couple of days old) + extra bread to serve
- 1 tsp coarse sea salt
- 1 avocado or boiled eggs (optional)
Wash the tomatoes and chop them. Peel the garlic.
Place the tomatoes, garlic, olive oil, bread and sea salt in a blender and blend until smooth. The result should be a thick purée. Taste and add more bread, garlic or salt as necessary.
Serve in bowls, topped with diced avocado or boiled egg and a splash of olive oil.