Friday, August 5, 2011


Salmorejo  Bon Appétit Aug2011 Yield: 8 servings
3 pounds ripe halved tomatoes
3 toasted, chopped 4x4x1/2" slices white sandwich bread
1/4 cup toasted slivered almonds
4 smashed garlic cloves
1 teaspoon Sherry vinegar
1/2 cup extra-virgin olive oil
Serrano ham or prosciutto, thinly sliced
Chopped hard-boiled egg
Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

Salmorejo is a cream consisting of tomato and bread, originating in Córdoba (Andalusia) in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
It has a pink-orange appearance like gazpacho, but salmorejo is much thicker, because it includes more bread. In Andalusia it is known by several other names, including ardoria. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home.
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