By K. Emily Bond
Chilled tomato soup season is upon us, Â¡olÃ©!
While most aficionados of Spanish cuisine will turn to gazpacho for their seasonal tomato fix, they would be remiss to overlook its prima gorda — fat cousin (as in phat) — salmorejo.
For me, eating salmorejo for the first time was much like seeing J. Lo make her first Academy Award appearance sometime in the early 90s, smack in the middle of fashion’s heroin chic grunge era.
Back when waifs were sex symbols.
Gazpacho is alright, but I like a summer soup I can hold on to.
Salmorejo is more voluptuous fare. Another of AndalucÃa’s signature dishes, it is made from tomatoes, olive oil, garlic and vinegar like the skinny gazpacho. The addition of bread and egg yolk, however, pads it out nicely and keeps you coming back for more.
A BOSCH, or similar blending instrument.
- 8 (or so) very ripe and red tomatoes on the vine
- 2 cloves of garlic
- 2-3 tablespoons of vinegar
- 4 tablespoons of pure virgin olive oil
- 2 egg yolks
- 1 smidgen of salt
- 1 stale and crusty baguette
Traditionally, salmorejo is topped with hard-boiled eggs and jamon serrano. Personally, I’m not a fan of jamon anything, so I’ve kept the huevos duros and substituted the meat for garbanzo beans.
Boil a big pot of water, take it off the stove, and submerge tomatoes.
Allow to sit for 10 minutes.
Use your fingers to remove the tomato skins.
Chop up the tomatoes and grind them to a pulp.
Add the oil, vinegar, garlic and salt. Continue blending.
Add the egg yolks. Break pieces from the stale and crusty baguette and blend into the mixture (one chunk at a time) until thick and smooth.
Chill for several hours.
Top off and enjoy. She’s a tall glass of something.
About the writer:
K. Emily Bond is a writer and the mama behind DÃga(Mama), a blog about expat motherhood. She lives with her family in Sevilla, EspaÃ±a where they eat lots of tomatoes. You can follow her on Twitter or find her on Facebook.