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Writer's pictureMangia McCann

Is it Summer in Spain without Salmorejo?

2022 Vuelta - Stage 12: Salobreña to Estepona.


Yesterday, I finally was able to watch some coverage of the race. The riders traveled down the SW coastline of Spain, finishing in a seaside town where the streets were lined with palm trees. Today, they travel along a mostly flat route along the Southern coastline, but finish with a steep climb at the end of the stage, up the renowned Peñas Blancas. Being in Andalusia, it is expected that I’d make a gazpacho. While today’s soup looks like a gazpacho, and is tomato-based, it’s actually known as salmorejo. This soup has much more bread blended in with the tomato and, as a result, is thicker and creamier than your standard gazpacho.

Salmorejo

from Food & Wine, José Andrés

  • 2.5 lbs ripe tomatoes

  • 2 garlic cloves, peeled

  • 1 baguette

  • Sherry vinegar

  • ¼ cup extra-virgin olive oil

  • 2 boiled eggs, sliced

  • ½ cup serrano ham, chopped

Core the tomatoes and cut into rough chunks, adding them to a blender with the garlic, and a pinch of sea salt.


Slice open your baguette and pull out the insides, adding the bread chunks to the blender, and reserving the crust for another use. Add in ½ cup of water and a splash of the vinegar.

Blend everything together until smooth, then add in the oil and continue to process until emulsified. Pour the soup into a bowl, taste for any seasoning needs, cover, and refrigerate for at least an hour, or overnight.

To serve, portion out some soup in a bowl and garnish with the eggs and ham. Drizzle some additional extra-virgin olive oil over the top.

______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.


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