Salmorejo Cordobés
In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip.
·Gazpacho can be chilled up to 2 days.
Recipe information
Total Time
3 1/2 hours
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Step 2
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Step 3
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.
