Serves4
- Active time:30 min
- Start to finish:3 1/2 hr (includes marinating)
ADAPTED FROM EL CHURRASCO
August 2002
In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo’s fullest flavor. Salmorejo is sometimes used as a dip.
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1
(4-inch-long) piece baguette, crust discarded
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2
garlic cloves
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1
teaspoon
salt
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12
whole blanched almonds
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1
cup
mild extra-virgin olive oil (preferably Andalusian hojiblanca)
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2
lb
ripe tomatoes, cored and quartered
-
2
tablespoons
Sherry vinegar (preferably “reserva”), or to taste
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2
hard-boiled eggs, finely chopped
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1/4
lb
serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips
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Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
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Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
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Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.
Cooks’ note: Gazpacho can be chilled up to 2 days.
