For ➍500 g ripe tomatoes, skinned & chopped*
1-2 clove(s) garlic, chopped
50 g (4 slices) of dry white bread without crusts
4-6 tbs olive oil
2 tbs (sherry) vinegar
salt*
2 hard boiled eggs, shelled and chopped
Crumble the bread in some water. When soft, squeeze until the water is gone. Put the tomatoes and the garlic in a blender. Liquidize until smooth by turning on and off the blender at low speed. Add a dash of vinegar and a pinch of salt. Add some bread and oil and mix again. Continue until all the bread is used. Chill for a few hours.
Serve with the chopped egg. (Add some chopped Serrano ham if wanted.)
*Use 0.5 l tomato juice instead. Omit the salt, if the juice is salted.
Salmorejo is the Cordoba variation of a classic Spanish cold soup, gazpacho.
Read more gazpacho recipes: gazpacho, white gazpacho , ajo blanco.
Read more cold soup recipes.
