Spring Salmorejo
By: Leah Rodrigues
Published: April 27, 2011

Salmorejo is Gazpacho’s richer cousin.  This tomato based soup first made its debut in the province of Cordoba, Spain.  A traditional salmorejo Cordobés is topped with a drizzle of olive oil, finely chopped hard-boiled egg and some Spanish ham.  Nice hunks of good bread are unequivocally necessary for dipping.  With the modern convenience of the blender or food processor, this cold soup can be made in a flash and is beautiful enough to be served for any occasion.  Added bonus: requires few ingredients and is cheap to make! Salmorejo is best enjoyed on a warm day as a lunch main course or a starter before dinner.
Photo By: Leah Rodrigues