Salmorejo is gazpacho’s thicker, creamier cousin, a purée, sauce or soup depending on the consistency required for the dish and with main ingredients simply consisting of tomato and bread. The dish originates in Cordoba, southern Spain. It is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture because it includes more bread. Salmorejo is always served chilled and if served as a soup is traditionally garnished with diced Spanish serrano ham and diced hard-boiled eggs.

SALMOREJO SAUCE

Ingredients list:

8 fresh tomatoes cut into pieces
2 garlic cloves
40gr (approx. 2 thick slices) white bread cubed
50 ml sherry vinegar
50 ml olive oil
salt/pepper

Method:

blanch peeled garlic in water, starting from cold and boil for 2 min – then refresh in iced water
blend tomatoes, bread and garlic
add vinegar and oil to emulsify
season with salt /pepper
pass through a coarse strainer or chinois
keep refrigerated at all times