The Andalusian region of Spain, known for its rich culinary heritage, has given the world many delightful dishes. Among these, the Salmorejo soup stands out as a refreshing and vibrant representation of Andalusian gastronomy. Originating in the town of Cordoba, Salmorejo has a history dating back centuries. It was originally made by shepherds and laborers as a hearty meal that could sustain them throughout the day.
Traditionally, Salmorejo was a simple blend of bread, tomatoes, olive oil, and garlic. It was a frugal yet flavorful way to utilize stale bread and the bountiful harvest of ripe tomatoes. Over time, this rustic soup has evolved into a beloved Spanish classic, enjoyed by people across the globe.
In this article, we'll explore how to create a luscious Andalusian Salmorejo Soup, garnished with the exquisite Jamón Ibérico, a delicacy that elevates the dish to new heights.
500g ripe tomatoes, roughly chopped
200g stale white bread, crusts removed
2 cloves of garlic, peeled
100ml extra-virgin olive oil
30ml red wine vinegar
1 teaspoon salt
For the Garnish:
100g Jamón Ibérico (Spanish cured ham)
2 hard-boiled eggs, chopped
Extra olive oil for drizzling
Freshly ground black pepperpepper, finely diced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/3 cup mayonnaise
2 tablespoons Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt and pepper, to taste
Preparation: Begin by preparing your ingredients.
Blend: Combine soaked bread, tomatoes, garlic, vinegar, and salt in a blender or food processor.
Chill: Refrigerate the mixture for at least an hour.
Serve: Top with Jamón, eggs, olive oil, and pepper before serving.