langerhanscellhistiocytosis.org – Salmorejo Cordobés is a thick, creamy soup that hails from the city of Córdoba in southern Spain. It’s a rich and satisfying dish that’s perfect for a hot summer day. Unlike traditional gazpacho, salmorejo is much thicker and creamier, often served with a hard-boiled egg and Iberian ham.
Key Ingredients and Flavors
The key ingredients in Salmorejo Cordobés are:
- Tomatoes: Ripe, juicy tomatoes are the foundation of the soup, providing a rich, tangy flavor.
- Bread: Stale bread is soaked in the tomato mixture to thicken the soup and add a unique texture.
- Garlic: Garlic adds a pungent, aromatic flavor to the soup.
- Olive Oil: High-quality olive oil is essential for adding richness and flavor.
- Vinegar: Vinegar, such as sherry vinegar or red wine vinegar, adds acidity and balances the sweetness of the tomatoes.
The Art of Making Salmorejo
The preparation of Salmorejo Cordobés is relatively simple:
- Blend the Ingredients: Ripe tomatoes, garlic, bread, olive oil, and vinegar are blended together until smooth and creamy.
- Season to Taste: Salt is added to taste, and the soup is chilled.
- Serve: The salmorejo is typically served in a bowl, topped with a hard-boiled egg, Iberian ham, and a drizzle of olive oil.
A Culinary Tradition
Salmorejo Cordobés is a beloved dish in the region of Andalusia and is often enjoyed as a first course or a light lunch. It’s a versatile dish that can be enjoyed on its own or as part of a larger meal.