- Salmorejo
Infobox Prepared Food
name = Salmorejo
caption = A bowl of Salmorejo
alternate_name = "Ardoria"
country =Spain
region =Andalusia
creator =
course =Appetiser
served = Cold
main_ingredient =Tomato
variations =Gazpacho
calories =
other =Salmorejo is a soup based on
tomato andbread , originating in Córdoba (Andalusia ) in the south ofSpain . It is made from tomatoes, bread, oil,garlic andvinegar . Normally, the tomatoes are skinned and thenpureé d with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.It has a pink-orange appearance like
gazpacho , but salmorejo is dramatically thicker because it includes morebread . InAndalusia it is known by several other names, including "ardoria". Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home inSeville .Salmorejo is also the name given to a
marinade typical of Canary Island cuisine. It is used to flavour meat before cooking, especiallyrabbit (`conejo en salmorejo') which is a speciality of the islands. Typical marinade ingredients include salt, garlic,paprika and hot peppers.ample recipe
Ingredients
*1 lb / 450 g
tomato es
*1 / 2 clove(s) ofgarlic
*2 oz / 50 gwhite bread
*1-2 tbspvinegar
*olive oil
*sea saltTo Garnish:
*diced Serrano
ham
*hard-boiled eggMethod
Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Soak the bread in water until tender, then wring it out. Now add half of the bread and blend until smooth. Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency. Chill the soup and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
The combination of the acidity of the vinegar and tomatoes with the chilled temperature of the soup makes it very refreshing; natives prefer to enjoy it in the shade on a warm summer day.
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