Recipes,  Vegetarian

Salmorejo: understanding the Spanish summer

Hola amigos!

I hope you are feeling fine right now. On my previous post I promised to deliver a different content now the weather is much warmer. It’s time to showcase our summer food repertoire which is varied, rich and puts seasonal produce at the core of it. In addition, I dare to say that it also highlights the way we live the summer in Spain. We spend more time out and are constantly focusing on refreshing our bodies.

If you like tomatoes and tomato soup you will definitively fall in love with Salmorejo. It represents the true summer spirit since it contains one of the most cooling ingredients you will ever come across. You know temperatures in Spain become absolutely insane over the summer. Take Cordoba, down in Andalucia, where this dish is original from. It is one of the hottest places in the entire country. So how would you stand 40 plus Celsius day in day out? Definitively, not eating garlic soup, but downing one of these.

Cooking Salmorejo only needs a few ingredients and a hand blender to put everything together. I advise you to buy the best tomatoes in the market because they will make the difference between an average and a superb dish. Down in the south is very usual to garnish it with boiled egg (as you see above), diced cured Serrano ham or both. I leave this at your discretion.


INGREDIENTS (SERVES 2)

  • Tomatoes (1 kg / 10 medium)
  • Bread baton (1)
  • Garlic clove (1)
  • Olive oil (1 tbsp)
  • Salt
  • Boiled eggs (2)

DIRECTIONS FOR COOKING

1) Chunk the tomatoes and blend until you achieve a pureed texture. Then, strain in another recipient to separate all the solid bits.

2) Cut the bread and tip it into the tomato puree. Soak it for about five minutes and blend. This will make it easier to grind and will give your Salmorejo a creamy texture.

3) Halve the garlic clove, remove the germ and add it to the recipient. Add also the olive oil and salt to taste. Again, blend all together until it turns creamy and rather orange (Tip: if it’s too thick you can carefully add water)

4) Chill in the fridge for a couple of hours before serving. Sprinkle a boiled egg and, if you wish, diced cured Serrano ham.

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