Salmorejo - cold Andalusian soup
2 servings
20 minutes
Salmorejo is a traditional Andalusian cold soup that originated from sunny Córdoba. Its history traces back to old peasant recipes using simple yet nutritious ingredients. The taste of salmorejo is rich, velvety, and pleasantly refreshing. Tomatoes give it a sweet-sour note, while olive oil and garlic add depth and aroma. Stale baguette transforms the soup's texture into a delicate, airy puree. It is served chilled, garnished with grated egg and sliced ham, adding richness and contrast of flavors. Salmorejo is not just a dish but a gastronomic symbol of Andalusia, perfect for hot summer days. It can be served as a standalone dish or as an accompaniment to tapas. It pairs wonderfully with light white wines and fresh vegetables.
1
Attention, the baguette (baton, white bread) should be taken stale, say two or three days old.
2
First, you need to peel the tomatoes. To do this, make small cross cuts on the top and bottom of the fruit and place the tomatoes in boiling water for 30 seconds, after which the skin will come off very easily.
3
Chop the tomatoes with salt in a blender, then add the bread and wait five to ten minutes until it soaks up the tomato juice and becomes soft.
- Tomatoes: 500 g
- Salt: to taste
- French baguette: 100 g
4
Add chopped garlic (gradually to test the spiciness) and chop everything together.
- Garlic: 1 clove
5
Continue whisking, gradually adding olive oil. The result should be a smooth and tender puree.
- Extra virgin olive oil: 100 ml
6
Place in the refrigerator and serve cold. For classic serving, sprinkle with grated egg, finely chopped ham, and add a couple of drops of olive oil.
- Extra virgin olive oil: 100 ml