Salmorejo

Some of you might mistakenly think this Spanish salmorejo or cold tomato soup to be a classic gazpacho. Indeed, it's not what it seems. Before going to Sevilla I had never heard of this delicious version either. This frugal soup (originally from Cordoba) has some things in common with gazpacho, that's for sure. First of all: it's Spanish. Secondly: raw tomatoes are the main ingredient. And last but no least: salmorejo is served cold as a soup slash appetizer. That's it. No need to add raw cucumber, celery or shallots.

One important ingredient makes it distinctively different from gazpacho: the white bread. This gives it a much thicker consistency and creamier texture without adding dairy such as butter, milk or cream. Gazpacho can easily be served as an appetizing drink whereas this soup is best eaten with a spoon because of its thicker consistency. The hard-boiled eggs and roughly chopped serrano ham are a surprisingly pleasant addition to the cold tomato soup. They give the silky soup a nice texture too. Some chefs add them or just one of both.

Salmorejo

Slice the hard-boiled egg and set them aside. Soak the bread in some water for 5 minutes and squeeze it. Roughly chop the tomatoes. Add them together with the chopped garlic, white bread and half of the olive oil to a blender. Pulse a few times. Add more olive oil and vinegar to taste. Blend this mixture into a silky smooth soup. Check the seasoning and add pepper and salt to taste. Pour the soup in a fine sieve over a large pan. Transfer it to a glass jug and chill it in the fridge for 30 minutes. Pour the soup into bowls, deep plates or glasses. Garnish with a slice of hard-boiled egg, some chopped serrano ham and a few drops of olive oil before serving.

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