It’s hot. This climate calls for cool. And although man can live on beer alone, for the sake of variety, I enjoy the traditional cold soups. I won’t bore you with my favorite cold soup recipe because I did that last year.
But here’s a quick recap. Salmorejo is all about tomatoes. Well-travelled pulpy jobs will only disappoint. Gotta be local and vine ripened. You need an obscene amount of olive oil. Some old bread. A clove of garlic can’t hurt. Vinegar, salt and a blender.
But you take simple salmorejo to new heights like this.
Spread it on toast. Add some good jamon.
Voila! Breakfast of Champions or a tapa. Depends when you wake up.
Or, you can high-grade the jamon and give the toast to Mommy.
Sorry for the slow blogging lately. I’ve got every excuse in the book: Death in the family, sick kids, end of school rush for Pappi and out-of-town guests. All true, but we’ll be back in business soon.
Hope your summer is shaping up, and thanks for taking time out of your own busy day to check-in with us.