Salmorejo is found all over Andalusia for good reason – it’s delicious, light and a joy to eat. Much like a standard gazpacho, but thicker and without the cucumber, it finds its way onto tapas menus all over Cordoba and Seville. Usually served with chopped egg, tuna or ham – it is also used as an element in many other tapas or simply gracing a tortilla.
1kgtomatoes, ripe, skinned and deseeded
250gbread, roughly torn
3 clovesgarlic, roughly chopped
1 tbspsherry vinegar
1 tspsugar (optional)
Place all ingredients into a blender and blend until smooth. You will need to scrape the sides several times - the result should be thick but light. If you need to make it thinner, add a little water.
Taste and add more vinegar, sugar or salt as required.
Use as a sauce on a warm tortilla or as a complete dish in in a bowl with chopped boiled eggs, tuna and olive oil.
The riper the tomatoes are, the better the result will be - so find the best ones you can.