Soup: Salmorejo (Cream of Gazpacho)

María Cancho Valle

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A typical dish of Andalucía , the most famous is from Córdoba and is made with the traditional bread called “mollete”, a white, soft and unsalted bread, which helps to thicken the preparation. Salmorejo Cordobés was one of my favorite dishes on my trip in Andalucía!

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info:
cuisine: Spain
course/dish: Soups
main ingredients: Vegetables
preparation time:
15 minutes
servings: 4 to 6

ingredients

400 g stale bread
600 g ripe tomatoes
3 garlic cloves
120 ml olive oil
1 tsp salt
2 tbsp white wine vinegar
100 g ham, cut in thin strips
2 hard-boiled eggs

instructions

Cut the bread into chunks. Remove crust. Soak in a bowl with water.
Chop the tomatoes and the garlic.

Use your hands to squeeze as much water as possible out of the bread.
Process the tomatoes and garlic until pureed. Add the bread to the processor ( If necessary process in two batches)
Process until smooth, then add the oil, salt, vinegar to make a thick cream.
Refrigerate for a couple of hours.
Serve in individual ramekins and garnish the top with strips of ham and chopped egg.

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Soup: Salmorejo (Cream of Gazpacho)

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