Salmorejo - Andalusia, Southern Spain

A traditional dish from Andalucia, particular to Córdoba and is by far my favorite. It's similar to the famous gazpacho; however, I'd describe the texture as being a bit thicker or 'espeso' as the Spanish would say. Incredibly simple, and perfect hot summer's day. As we approach winter, a chilled soup probably doesn't sound that appealing, however it is one of those dishes that tastes just as good served warm.
Frankly speaking, the history behind this dish is a bit muddled, there isn't an exact date when this dish was first created. However, what we do know is that it probably was created during the 19th/ 20th centuries.
I wouldn't doubt that for one minute, as you need some sort of a blender to pull this off.

Here's how you make it.

1 Kilo (approx. 2 lbs of ripe tomatoes)

1 clove garlic

1 loaf of white bread

2 tbs olive oil

50 grams of Jamón serrano (Optional) likewise, you can use bacon.

1 boiled egg (which is also optional)

dash of pepper

salt to taste

As I mentioned, you'll need a blender (hand or standing).

• Peel the tomatoes with a knife (as always, be careful. Mind your fingies!) and place them in a bowl or directly into your blender. Some recipes suggest cleaning your tomatoes, but hey-o I'm not that kind of guy haha
• Toss your garlic in with your tomatoes.
•Turn your blender on medium until they become smooth (-ish. You really just want the water in the tomatoes to be enough to soak your bread).
• When I say bread, I mean a regular loaf of white bread. Basically, you want something soft enough to be broken down by the blender. Tear the bread with your hands and gradually add the bread into the blender.
• Add in the olive oil as you add the bread.
• I like to add in a dash of pepper and salt to taste at the end and give it one last quick whirr.
• Your salmorejo should have a bright orange to light-reddish color and have the consistency of yogurt.
• Garnish with a drizzle of olive oil, ham, and the egg. As you may have seen in the picture above some people add pine nuts as a garnish. It is really up to you! This recipe is as basic and traditional as it gets!

It doesn't get better than this. While I was walking through Córdoba, I spotted a mosaic tile that listed the salmorejo recipe in an alleyway. It is one of those dishes that varies depending on who makes it. There was a restaurant that told me they add half an apple to their recipe, which works just great!
When I think of salmorejo, I think of how important technology is to the creation of the dish. I mean, the dish really came to be due to the invention of a blender. My guess is that it is an evolution of the classic gazpacho which is incredibly similar to this dish.
Regardless, this dish is to be treasured by the people of Córdoba and by myself. It is incredibly simple, but oh so luxurious. ESPECIALLY on a hot day. I will tell you this, when I was in Córdoba, I was boiling! haha. However you decide to have it, you're in for a special treat.

-Richie