Salmorejo

Salmorejo

By
From
Rustic
Serves
6

When we started out, Marcelo made a genuine gazpacho using a recipe passed down from his great-grandmother. Over time, this changed to salmorejo, a thicker, creamier version of gazpacho with origins in the city of Cordoba. An uncooked soup served cold, it is easy to make and comes into its own during the hot summer months. In this version that we make at Fernandez & Wells, we add harissa paste to give it an extra bit of a punch.

Ingredients

Quantity Ingredient
6 x 400g tins tomatoes
4 garlic cloves, peeled
1/2 cucumber, chopped
1 1/2 tablespoons Harissa
2 small onions, peeled and sliced
1/2 red pepper, deseeded and chopped
1/2 green pepper, deseeded and chopped
3 tablespoons sherry vinegar
sea salt
freshly ground black pepper
olive oil, to serve
finely chopped parsley, to serve
crusty bread, to serve

Method

  1. Blend all the ingredients together in a food processor until smooth. You will need to do this in batches; pour the soup into a large bowl before blending the next batch.
  2. Mix in a little cold water to loosen the soup, season to taste, cover and chill overnight.
  3. Decant into ice-cold bowls – you can stand each bowl on a plate of crushed ice – and serve with a good drizzle of olive oil, a little chopped parsley and a hunk of crusty bread
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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