Salmorejo with Gazpacho Two popular cold soups from the hot southern area of Andalusia are gazpacho and salmorejo. Greek and Roman literature made reference to gazpacho; nevertheless, the modern form incorporates tomatoes and peppers, which were introduced to Spain by 16th-century New World adventurers. Salmorejo and gazpacho are similar, but Gazpacho's foundation includes pepper and onion, whilst Salmorejo's has a tomato base. Other variations of gazpacho exist, most notably Ajo Blanco, which is typically prepared with almonds.
With bread added, salmorejo is more substantial than gazpacho and incredibly flavorful with the addition of extra virgin olive oil, vinegar, garlic, and herbs. Seasonal tomatoes with flavor also contribute. This soup was produced by Andalusian agricultural laborers who worked in vegetable gardens, where they had easy access to all the ingredients. To make it vegetarian, omit the ham.
Ingredients:
4 pieces of day-old bread, approximately ⅓ pound
Five big tomatoes (about 0.5 pounds)
two smashed garlic cloves
Six to seven tablespoons of extra virgin olive oil
Two teaspoons red or white wine vinegar, often known as sherry vinegar
One-half teaspoon of sugar
To taste, add salt and pepper.
Ingredients for garnish (optional):
Extra virgin olive oil
Two hard-boiled eggs, separated and diced
1/2 pound of Spanish ham or sausage
Guidelines:
Pulse the bread in the food processor until fine crumbs form. Transfer the crumbs to a dish for serving.
Peel and cut the tomatoes into quarters, then remove the tough white sections from the stem ends. In the food processor, blend until the peel is reduced to small red specks in the pink cream. Blend well after adding the remaining ingredients, tasting to determine how much vinegar and garlic you want. Stir in the breadcrumbs well.
Garnish with chopped eggs, ham, and a drizzle of extra virgin olive oil. Serve in tiny bowls or tea cups.