Cordovan Salmorejo
By: Ala Lemon
Published: Saturday, June 6, 2015 - 1:10am

Ingredients




100g / 3.5 oz. slightly stale bread (that’s about 2 slices)
1kg / 2 lbs ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly chopped (optional)
2 garlic cloves, roughly chopped
5 tbsp extra virgin olive oil + extra for drizzling
2-3 tbsp vinegar, ideally Xeres
100ml water (a little less than ½ cup)
To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham

Preparation

1 Soak the bread in a shallow dish of water for 30 seconds on each side. 2 In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil. 3 Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water. 4 Adjust the seasoning to taste. 5 Pour into a bowl and refrigerate the soup for at least 1 hour. 6 Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham. 7 Enjoy!

About

This cousin to the well-known gazpacho is thicker and makes for a fresh, light yet satisfying summer meal