Salmorejo Cordobez, a cold tomato soup from Spain

Salmorejo is a little known cold tomato soup from Cordobez in Andalusia, Southern Spain, it's cousin is the famous gazpacho. Made from ripe tomatoes salmorejo has a velvety texture and when making it your aim is to turn the ingredients into an emulsion. 

Seville is known as 'the frying pan of Europe' and nearby Cordobez is no different, this area of Spain is extremely hot in Summer, no wonder cold soups are popular.

Salmorejo is made from the best and really ripe tomatoes, I found packs of large vine toms on the 'second hand shelf' (reduced shelf) at Sainsbos that were really at their best but needed using straight away. If it's a hot day put your toms out in the sunshine for a few hours.

Ingredients:-

1kg Toms

1/4 day old baguette

a clove of garlic

Salt
1Tbls Sherry vinegar

Method

Put the above in a liquidiser and blend until completely smooth.

Then whilst blending add a stream of extra virgin olive oil (100 - 150 ml) very slowly.

Chill for an hour or two.

Salmorejo is traditionally served garnished with finely sliced ham and slices of boiled egg.