No this is not gazpacho, it is one of the most popular cold soups from the Andalusia region of Spain. To be honest, I wasn’t really sure what to make of it at first.
I’m not a huge fan of cold soups but the first time I sipped this in Seville at Easter time, I was hooked. I later took a cooking class and learned that there are many kinds of cold soups and they’re mostly served in summer – which makes a lot of sense.
The soup is said to have originally come from Mesopotamia and landed in Cordoba which is now considered it’s “hometown.” Like many foods from this region it really is very simple using ingredients that are easily accessible and/or food items that might otherwise go to waste.
Because the ingredients are so simple it’s important to have really good things to start with. Use the best quality olive oil you can and the tastiest tomatoes – this is what will go a long way in creating a memorable dish.
A final note, the texture of the finished soup should be a bit thick and not watery. The bread will help make this consistency but adding too much olive oil or trying to add water to thin it out will change the consistency.
Once you have the base mastered you can play with the topping ingredients. You could even make a salmorejo topping bar for your next party!
- 750 grams peeled tomatoes
- 1 garlic clove
- (1) 100 gram soft bread roll
- 100 mL olive oil
- red wine vinegar
- pinch of salt
- Add the tomatoes and garlic to a blender and begin to mix.
- Rip up the bread roll and add pieces so that it incorporates with the mixture.
- Once blended taste the mixture and add salt and red wine vinegar. A small amount of each to begin with and adjust to your taste.
- Blend 2-3 minutes.
- Slowly pour the olive oil into the running blender to emulsify the oil.
- Once the oil has been incorporated transfer the mixture to a bowl and refrigerate for a minimum of 4 hours.
The soup can be served as is or garnish with slices of cucumber, chopped hard boiled eggs, or the traditional way of serrano ham.