Salmorejo (Spanish Tomato Garlic Purée)
Photo: P.Lechien, CC0
Salmorejo is a cold tomato and bread purée from Córdoba in southern Spain. Its thick, creamy body comes from soaked white bread blended into the tomatoes, with no cream or dairy involved. Garlic and vinegar give it a sharp edge, and olive oil rounds it out. Topped with salty serrano ham and chopped egg, it makes a substantial dish for a hot day, and it needs no cooking beyond boiling the eggs.
Instructions
Skin the tomatoes and cut out the tough cores. You can blanch them briefly so the skins peel away easily. If you use canned whole tomatoes, add them along with their liquid.
Put the tomatoes and garlic in a blender and liquefy them. Add the vinegar and salt and blend again to mix.
Soak the white bread in water until it is tender, then wring out the excess water with your hands.
Add half of the soaked bread to the blender and blend until smooth.
Keep adding the remaining bread and a little olive oil, blending between additions. Stop when the purée is smooth and creamy.
Chill the purée until cold. Serve it in shallow bowls topped with diced serrano ham and diced hard-boiled egg, with fresh bread on the side.
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