A lovely tomatoey variation of gazpacho – the classic chilled summer soup…
This is a rich, thick and creamy chilled bread soup made without water, which relies on the juice from lots of skinned fresh tomatoes. It is usually served garnished with Serrano ham, which I like to crisp up to add texture, and chopped hard-boiled eggs, but I also serve it from time to time topped with some faked, good quality, olive oil-preserved tuna in place of the crisp fried ham. Salmorejo is typically found in Córdoba, but is enjoyed throughout Spain.
With kind permission, taken from José Pizarro’s Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain, published by Kyle Books.