Salmorejo: Andalusian Gazpacho

On a summer trip last year to Southern Spain, also known as Andalusia, we discovered some delicious soups that were the perfect respites to the hot, dry summer heat.  After visiting cities such as Seville, Cordoba and Granada, we quickly learned that this menu staple was a sure way to feel both full and refreshed, and were eager to try to make it again once we returned home.  Described as the “Andalusian gazpacho” it was much, much creamier, and always served in small tapas sized bowls (we were often jostling spoons to get every last drop!)

Salmorejo

2 tsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
1⁄2 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped (optional)
1 1⁄2 cups finely chopped Iberian ham or prosciutto (optional)

  1. Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour.
  2. Drain vegetables, reserving 1 cup soaking liquid; place in blender.
  3. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar.
  4. Purée until smooth; season with salt and pepper, and chill (for at least 3-4 hours, best overnight)
  5. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

Recipe adapted from Saveur.

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