Salmorejo

The salmorejo is a cold Soupe Andalusian which comes from the province of Cordoba. This soup resembles a little the gaspacho, soup well-known out of the Spanish borders, but she is appreciated by the experts of the Spanish Cuisine and Andalusian.

With the difference of the gaspacho, the salmorejo contains neither cucumber nor sweet pepper. It is also much thicker. Whereas in the gaspacho, the olive oil is satisfied to scent, it is the central ingredient of the salmorejo.

More than of a soup, it is acted in fact of an emulsion of tomato, bread crumb and olive oil. This very thick soup is a heritage of the Roman epoch. When the Roman soldiers occupied Cordoue, their basic food was a made paste of the crumb of the bread of the day before, garlic and olive oil called " Mazamorra". When the tomato arrived of the new world, the Cordovans adopted it and added to their will mazamorra to make the salmorejo of it.

Traditionally, will mazamorra it and thus the salmorejo were carried out with the mortar (like garlic mayonnaise). Today it is made much more quickly with mixing.

Receipt of the Cordovan salmorejo ( salmorejo cordobés )

Ingredients for 5 or 6 people

1 kilo of ripe peeled tomatos (approximately 6 large tomatos).
250 G of dry bread of the day before.
2 large cloves of garlic.
150 ml of Olive oil.
2 large spoonfuls of Vinegar of Sherry.
Pepper, salt and cumin.
Parsley and Coriandre fresh
2 believed eggs
For the accompaniment: hard-boiled eggs, Spanish ham, cucumber

It is very important to respect the quantities…

Preparation

The traditional manner proceeds as follows:

To take a mixor, to cut tomatos as Julienne and to put them in the mixor to purify them a little… To leave and keep in a large bowl.
To take the dry bread (250 G per kilo of tomato). To pour in another bowl filled with water, to soak well to obtain a paste. To dry water well and to place in the mixor.
To add the bread dough with tomato purée.
To cut the cloves of garlic in fine sections and to put them in a mortar with a little bit of and olive oil saffron. To crush carefully and add in the large bowl with tomatos and the paste of bread. To take guard with crushed garlic, it can be very strong, not use more than two pods.
To add vinegar, pepper, cumin and salt, coriandre and parsley cut to the mixture. To mix the whole during 5 minutes with the electric mixor.
To add 2 eggs believed in the mixture.
Maintaining the part most important… It is necessary to mix the unit during approximately 15-20 minutes, until obtaining a soft consistency - that goes up a little like a mayonnaise. Not to put less olive oil for dietetic reasons! The olive oil, which is very good for health, is the principal ingredient of this dish. Then 150 Cl and not less.
To be useful very cold: one keeps it for that in the refrigerator during half an hour before serving it.
With table, in small bowls placed beside the soup dishes, one presents hard-boiled eggs, cucumbers, or ibérico Spanish, the whole cut out of dice so that each one adds them with its dish.
One can also add a little ground soft hot red pepper ( ), a kind of Spanish Paprika.

For the modern ones pressed, just as for mayonnaise, it is completely possible to throw in bulk all the ingredients in a mixor. essence is always to respect the proportions and to mix long enough to emulsify the mixture.

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