Cordoban Salmorejo Gazpacho Recipe
Cordoban Salmorejo Gazpacho
Flavors of Spain
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Chef's Note
The two versions are equally authentic. Other ingredients can be added if you want to serve the dish as a main course: for example, boiled potatoes, grilled chicken breast, etc. But try to leave the gazpacho fairly liquid, half way between a cold soup and a refreshing salad.
Ingredients for 4 servings
- 4 red ripe Tomatoes, peeled and cut up
- 3 hard-boiled eggs, peeled and cut into 6 wedges
- 1 roasted red pepper, peeled and cut into 6 long strips
- 4 slices of raw cured ham, 5 mm (1/4'') thick, julienned
- 2 cloves of garlic, peeled
- 1 strand of Spanish saffron
- 1 tsp. ground pepper
- 1 tsp. ground cumin
- 100 ml (6 tbsp.) extra virgin olive oil
- 1 tbsp. sherry vinegar
- 1 liter (4 cups) very cold water
  1. Place the salt, peeled garlic, cumin, pepper and saffron into a mortar and crush to a fine paste.
  2. Slowly drizzle in the oil to form an emulsion, then thin with the vinegar and a little water.
  3. The tomatoes should be crushed in a dornillo or large bowl. When they are well crushed, add the contents of the mortar and mix well.

Version 1

Once the base is prepared, there are two options: the first involves crushing all the other ingredients with the seasoned tomatoes. In this case, you also blend the peppers and hardboiled eggs to form a paste that you thin as desired. The result is delicious, though the color a bit dubious-looking.

Version 2
The second version involves leaving the gazpacho in the form of a thicker tomato paste, bright red and satiny, and then adding the seasoning additions, i.e., garnishing with the peppers, julienned ham and hardboiled egg wedges and finishing with a drizzle of extra virgin olive oil.

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