Man, it wasn't the heat, but the humidity that was pretty bad for a while there, eh? I'm from Hawaii and it still drove me crazy. And I just saw that we're in for a bit more the next couple of days.
One of my favorite dishes during our recent trip to Spain was Salmorejo, a thick puree/soup made up of tomatoes and thickened by bread. It's the bread that makes this look almost like a thick carrot soup.
It is served cold, like gazpacho, but is much richer and thicker. It was one of my favorite items in Spain. It's usually topped with finely chopped Serrano ham and coarsely chopped boiled egg. I really didn't feel staying the kitchen and boiling some eggs so I went with some finely chopped prosciutto ends; which you can buy at Bristol Farms. They sell it cheap. It's hard and waxy, but does well as salad topping when chopped finely. I added some cucumber and red onion and a few small, thin slices of Serrano peppers from the yard.
Here's a photo of my favorite version from Madrid (I'll get to the post one of these days):
It was much more refined than what I made. I based this on a recipe from the late Penelope Casas' fine cookbook; 1,000 Spanish Recipes
Salmorejo:
1 1/2 (approx) Cups Country Bread (I used a leftover baguette) crust removed, cubed
1 1/2 pounds very ripe Roma tomatoes, peeled and seeded
2 cloves garlic
1/3 cup Arbequina extra virgin olive oil or something that you enjoy
1 tsp white wine vinegar
salt and pepper to taste
Traditional Topping:
Finely chopped Serrano Ham Hard Boiled Eggs Coarsely Chopped
1 – Soak the bread in water for about 3-4 minutes, then squeeze dry
2 – Place tomatoes, garlic, vinegar, and half the bread in a blender/food processor.
3 – Start the blender and add in the olive oil until smooth
4 – Slowly add in the rest of the bread until the desired texture is reached
5 – Season with salt and pepper to taste
6 – Refrigerate at least an hour – I've found that this does taste better the next day.
To serve, ladle into a shallow bowl, top with ham and eggs, add a drizzle of extra virgin olive oil.
sounds perfect for our weather here, hope it cools off for you guys!
It was quite refreshing….and surprisingly filling Kat!
This sounds great. I still dream of a gazpacho I had in Italy.
Hi Christina – This was suprisingly easy (and delish)!
I made a HIGHLY modified version of your recipe, substituting an heirloom cherry tomato box that was on the verge of going off (from Costco) and English muffins for the bread. Nonetheless, it was great! The only downside – I only got a couple of bites as my wife and friends ate all the rest before I even tried it!!
Amazingly simple….and good, huh Campy?
Just one more thanks as I make this for the 4th, maybe 5th time this summer. I’ve from the version above to super traditional (which is a great way to impress with little effort). Last time (and today) is my “fridge” recipe – Costco Roma’s, eggs, oil and prosciutto + whatever bread is in the house. In this heat, it’s the best snack/lunch/dinner 😀
I’m glad you found a “keeper” recipe. I’ve made about 5-6 times myself. It’s been great during the recent hot and muggy weather. Thanks for letting me know how things turned out as well.
I’ve been making a version that uses half a cantaloupe, 2 medium tomatoes, and a seeded cucumber, blended with olive oil, lemon juice, and red wine vinegar. A pinch of salt. Ditto with your adding red serrano slices at the table. No bread, though, the tomatoes were pretty meaty and the cantaloupe helps thicken it, too. Something salty, like the ham, is a good idea for garnish–gonna try that next time. I crumbled some queso fresco on top.
Sounds great alnc……though we enjoy the simplicity of this classic version.