Having just been (again) to Cordoba, home they say to Salmorejo the thicker cousin of Gazpacho usually made without cucumbers. I'd sampled a mediocre Salmorejo and a prize-winning one and thought it time to make it myself.
Having got Gazpacho down to a fine art, I now add extras like red pepper, green pepper and apple (don't tell the only son who partakes,) it was Salmorejo making time.
Salmorejo before garnishing
I perused the shelf containing a rather large collection of Spanish cookery books determined to pick out just one and follow a recipe rather than flicking through loads. I picked out
Casa Moro the second cookbook by Sam and Sam Clark and (almost) following the recipe to the letter, something very rare, produced a version well below the winning Salmorejo Amontillado but superior (hubby said) to the one in Bar Taberna Santos.
It's a messy business so while tomato juice was being spread around I made Gazpacho as well, when carrier bags full of tomatoes make it difficult to get other stuff in the fridge it's time to try and use them up. I didn't succeed but made a huge 5kg dent in the supply.
Salmorejo ready for grated hard boiled egg and jamon garnish and Gazpacho ready to be served in glasses.
Read some related artcles?
Cordoba Gastronomy Tapas Competition
Salmorejo and Cordoba
Salmorejo Recipe but not the one I followed.
