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Andalusia or Andalucía?

The autonomous region of Andalusia (Andalucía in Spanish) is in the southern part of Spain. It spans from Atlantic coast in the west to the sheltered coast of the Mediterranean Sea in the east and from Málaga's Costa del Sol to the borders of Castilla – La Mancha the famous flat lands and Don Quixote windmill country.  With an average of 300 plus days of sunshine a year the coastal area is an all year round destination. Not so in the inland provinces of Cordoba, Jaen and Sevilla which ha ve baking hot summers that can reach +40c and cold winters which can be 0c or less overnight. The Mezquita, Córdoba Andalusia is divided into eight provinces, each with a provincial city of the same name. Some of them are far more famous than others: Almería , Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga and Sevilla. The three land-locked provinces are Córdoba, Jaé n and Sevilla, the rest are coastal. Each province and city is full of culture, history, traditions, fabulous monuments and cre...
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Salmorejo Typical Andalusian Dish

Salmorejo, tradtionally from Cordoba, is rather like gazpacho but thicker and served more as a dip or sauce. It is based on tomatoes and garlic and served chillled.

A classic Spanish dish, Salmorejo, just like its close cousin the famous chilled gazpacho soup is served chilled with diced serrano ham and chopped hard-boiled eggs on the top.

Variations of this dish can be found all across Spain, some include pieces of orange in it, a refreshing change and surprisingly good.

Try this basic recipe for Salmorejo based on olive oil, tomatoes and garlic, it'll go down a treat especially on those hot summer days and makes an ideal dip for a barbecue.




Salmorejo 

Ingredients - for 4

garlic cloves, 2
1kg sweet tomatoes, cut in half
100g white bread, with the crusts removed and roughly broken up
10 tsp virgin olive oil, Spanish of course
2 tbsp sweet red-wine or sherry vinegar
pinch of caster sugar
sea salt and black pepper

To Garnish

1 hard-boiled egg, finely chopped
3 tbsp serrano jamon, finely chopped

Method

Put the garlic and sea salt into a mortar and crush to form a smooth paste.
Use a food processor and puree the tomatoes and bread until smooth.
Strain through a sieve. Add the garlic to the mixture and add the olive oil slowly. When it is all mixed together pour into a mixing bowl, add the vinegar, salt and pepper to taste and a pinch of sugar if needed, this depends on the sweetness of the tomatoes used.
It should be a smooth puree, add a little watet to thin it down to the consistency you want.
Chill in the fridge for about 2 hours.
Transfer into bowls and sprinkle with chopped jamon and egg.

This may be used as a sauce and served with fish or chicken or any fried or battered vegetables, it´s really good with fried aubergines.


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