"Salmorejo" (cold tomato soup) from Córdoba
Preparation
This cold soup is very common around the Andalusian region, is prepared mostly during the summer, it’s meant to be eaten as the start of a meal.
Put the tomatoes, bread, garlic and salt in a blender. Let it blend for a few seconds and add the olive oil slowly until you get a thick cream. Add more salt to taste, blend some more until you have a liquid mix.
If necessary use a strainer to get a smooth and thin cream. Leave it in the fridge for 1 or 2 hours, and serve cold.
The garnishes will be the Serrano ham and hard boiled eggs, dice them into small pieces and sprinkle them on the soup before serving it.
Serves 4 Preparation time: 15 min
Difficulty: Low
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500g of ripe tomatoes cut up into pieces
100g of a day old white bread (baguette)
1 garlic clove (peeled)
5 or 6 tablespoons of Extra Virgin Olive Oil
1 teaspoon of salt
Garnish (all diced):
Hard boiled eggs
Serrano ham
