Salmorejo: Cold Andalucian Creamy Soup That’s Not Gazpacho
Salmorejo with scallops and gulas
For the second installation of Cooking Con Carlos, we were given a real treat: an introduction to salmorejo, a cold soup from Carlos’ native Andalucía, Spain’s hot, haunting southernmost region. Gazpacho, salmorejo’s more famous cousin, has been known to come out of my blender on several occasions (thanks for the recipe, Grandma!), so I was pumped to learn a new variation.
Salmorejo is quite straightforward to make – essentially, just keep blending! — and is a lively, refreshing mix of Spain’s classic favors. Salmorejo is often served over or with country bread or baguette, garnished with jamón Serrano and/or bits of boiled egg, in a bowl or on a plate. When we made it, Carlos put it in bowls, as if it were soup, with gulas, or baby eels, mixed in and scallops on top. Below is the recipe for just the creamy soup itself – you can serve it however you want. Salmorejo makes a delicious summer appetizer or light lunch when the heat hits.
Ingredients:
1 kilo of tomatoes, a little more than two pounds or about 6-8 large vine tomatoes. Quarter them for easy blending. Some recipes call for the tomatoes to be peeled, but Carlos does not.
1 clove of garlic, sliced lengthwise and with the central green core removed.
1 baguette, soaked in water until tender and then subsequently broken into large chunks.
1 egg, boiled and peeled.
1 cup olive oil
Sea salt
Sherry vinegar
To make:
1. Add large chunks of bread and tomato and garlic to blender. Finely blend. Depending on the size of your blender, you may have to do this in stages, adding in some of the olive oil after each stage (see instruction below).
2. Add cup of olive oil to the blended mix. Continue to blend.
3. Add 2 pinches of sea salt, blend well.
4. Add egg to mix and blend in.
5. Add several sprinkles of sherry vinegar to the mix and blend.
6. Garnish with extra version olive oil to taste.
Serves 6. Serve at room temperature or a bit cooler.
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