Salmorejo

Thick Cordoban Gazpacho

Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table. In Cordoba, they use dried country-style bread; plain rolls will also work.

Serves 6
Difficulty: easy

Ingredients

6 tomatoes, coarsely chopped
2 cloves garlic, chopped
1/4 cup sherry vinegar
1 cup extra virgin olive oil
1 tablespoon salt
2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
1 egg yolk (optional)
3 hard-boiled eggs, peeled and finely chopped
3 ounces spanish ham, finely chopped

Preparation

In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.

Return to Spanish Gazpacho Recipes
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