We have another light, fresh recipe for you this week, coming to you from Andalucia, Spain. It’s a cold soup called Salmorejo and is sort of a cousin to Gazpacho, but with fewer ingredients. It comes together in a snap! This one is brought to you by Marketing Content Coordinator, Ann Morton.
Salmorejo
Ingredients
- 6 large, fresh tomatoes
- 1/2 sleeve of salted crackers, crushed (such as Saltines)
- 3/4 cup good-quality extra virgin olive oil
- 1 clove garlic
- Splash of vinegar (preferably sherry vinegar, or red wine vinegar)
- pinch of salt
- optional – 2 hard-boiled eggs
- optional – Spanish chorizo or Serrano ham or Prosciutto
Directions
- Cut X’s on the bottom of each tomato, and place in boiling water for about 30-60 seconds. Remove and place in a cold-water bath. Peel the tomatoes and set aside.
- Set a colander over a bowl. Scoop out the seeds and tomato guts into the colander, and place the tomatoes into a blender. Add the remaining juices from the bowl into the blender. Blend on high for about 30 seconds.
- Crush crackers and add to the blender and let sit for 5 minutes, then blend, adding vinegar, garlic clove, and a pinch of salt, if desired.
- Open the top of the blender and slowly add olive oil, blending at medium speed. If desired, add one hard-boiled egg and continue to blend.
- Adjust seasonings as desired.
- Serve cold, topped with chopped, fried Spanish chorizo and chopped hard-boiled egg.
Inspired by Lauren Aloise’s Recipe on SpanishSabores.com
We’ll leave you with a few photos from Cordoba, Spain, in the heart of Andalucia, the birthplace of Salmorejo.
