Salmorejo is a delicious soup, a wonderful mix of flavors on the basisof simple ingredients, which only the Spanish know how to reinterpretthem in a “gourmet” way. I`m not surprised, because the Spanish cuisine is the 3rd best in the world, on the top list, and the south of the country is a real seedbed of chefs and cooks that compete and fight to win the battle of the Michelin stars.
Therefore, there is no exaggeration to hurry and give you details about what an ordinary tomato soup might be, but which is actually S A L M O R E J O, the ultimate test in the cuisine of the most skillful experts and a joy for the gourmands, the gobblers, the hungry ones or the refined tasters.
Salmorejo is a symbol of Andalucia and particularly of Cordoba, created on the principle “less is more”, with an extraordinary result, a starter/soup/main course to be eaten in the morning, at lunch and in the evening, a versatile and fine soup, abounding in antioxidants and super light, too, that can be combined and improved with a lot of other ingredients…oh, dear, I have a taste for it again. Let`s go into the kitchen and start cooking!

Ingredients:
• I kg ripe tomatoes
• 200g drywhite bread
• half bulb garlic
• 160 ml extra virgin olive oil
• a little water and vinegar
• a pinch of salt
For garnishing: a boiled egg and chopped ibérico jamon.
Cooking is as simple as possible: you peel off and squeeze the seeds from the tomatoes (you can leave them whole), blend them well in the food processor, then add the bread that has been left in water and vinegar, beforehand, to get soaked, after which, the oil, garlic and salt are all mixedvery well. It is served with chopped up egg and jamon on top.

Que aproveche!