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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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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. Ingredients:
1 (4-inch-long) piece baguette, crust discarded |
2 garlic cloves |
1 teaspoon salt |
12 whole blanched almonds |
1 cup mild extra-virgin olive oil (preferably andalusian hojiblanca) |
2 lb ripe tomatoes, cored and quartered |
2 tablespoons sherry vinegar (preferably reserva ), or to taste |
2 hard-boiled eggs, finely chopped |
1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips |
Directions:
1. Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
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.
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.
4. Cooks' note: ·Gazpacho can be chilled up to 2 days.
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