Cordoban Gazpacho

Salmorejo CordobÃ©s In CÃ³rdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Spanish/Portuguese Soup/Stew Nut Pepper Tomato No-Cook Summer Gourmet

1 teaspoon salt
2 garlic cloves
1 (4-inch-long) piece baguette, crust discarded
12 whole blanched almonds
1 cup mild extra-virgin olive oil (preferably andalusian hojiblanca)
2 lb ripe tomatoes, cored and quartered
2 tablespoons sherry vinegar (preferably "reserva"), or to taste
2 hard-boiled eggs, finely chopped
1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips

Carbohydrate 12 g(4%)
Cholesterol 94 mg(31%)
Fat 61 g(94%)
Fiber 3 g(13%)
Protein 14 g(27%)
Saturated Fat 9 g(46%)
Sodium 817 mg(34%)
Calories 636

Preparation Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham. Cooks' note:Â·Gazpacho can be chilled up to 2 days.

Cordoban Gazpacho

Ingredients

Nutrition facts