Salmorejo Cordobes (Spanish Tomato Soup)
Salmorejo is a thick, creamy tomato soup from Cordoba, Spain. This Andalusian recipe is a cousin to Gazpacho and is typically served as a soup or appetizer.
1 kg tomatoes
2 cloves garlic
3 slices bread
1 tbsp salt
50 ml white vinegar
100 ml extra virgin olive oil
2 boiled eggs
75 g ham shavings
Raisins & pine nuts for garnishing (optional)
Peel and chop the tomatoes. Peel the garlic cloves.
Put tomatoes and garlic in a blender and add bread, salt, olive oil and white vinegar. Process until smooth.
Add the bread and process again until smooth.
Pour soup into serving bowls.
Dice the boiled eggs and ham.
Top soup with ham and eggs. Garnish with raisins and pine nuts if you want to. Serve.
Use good quality extra virgin olive oil and vine ripened, red tomatoes for best flavors.