Salmorejo


How quickly we change our complaints from the rain to the heat.  Spanish summer is here with its amazing produce.  And sweaty stickiness.  And lack of appetite, (some say, but this is never my issue).  Bring on the cold soups!

This is my favorite.  Salmorejo.  Fun to say too, isn’t it.

This is a typical dish in Córdoba, another province in southern Spain.  Córdoba is stinking hot.  A cook your pancakes on the hood of your car kind of place.  They don’t eat a lot of pot roasts in Córdoba in the summer.  But they sure can grow great tomatoes.

I’ll warn you, don’t even bother making Salmorejo if you don’t have good tomatoes.  Real, red, juicy tomatoes.  Don’t even think about attempting Salmorejo with pastey-white, pulpy excuses for tomatoes.  Pass by those long travelled winter fruits and veggies.    Your soup will taste like wet bread and you will never attempt another NotSoSpanish recipe again.

There are tons of recipes for Salmorejo, but they all have the same ingredients, just in different proportions.  I will put one as an example.  This recipe comes to you from the land of cheap tomatoes and olive oil.

  • 1 kilo of tomatoes
  • 1 cup of extra virgin olive oil
  • 200 grams of old bread
  • 1 clove of garlic
  • a pinch of salt
  • a wee splash of vinegar to taste

Scandalized by a cup of raw olive oil?   It’s yummy.  It’s good for you.  Embrace the good fats!  Or cut it back if that bitter taste isn’t for you.  (Don’t replace it with water or anything.  The tomato juice will do the job for you.)

Just fire it all in the blender and whip it up.  It should come out thick and creamy.  Chill before serving.

Ya, that is all Salmorejo is.  Olive oil and tomato soup.  Usually it is dressed up with some chopped egg and ham.  It adds a little protein and makes it a meal.

Rubbing it all over your body is optional.  But with all that olive oil, we just might be onto something.

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