Salmorejo: Gazpacho's Cousin
Servings: 4 servings
Ingredients
- 1 1/2 to 2 pounds tomatoes quartered and mostly seeded (between 4 - 5 cups)
- 1 - 2 cups day old bread preferably baguette, roughly torn into cubes, leave the crust on unless super hard
- 1 small or 1/2 large onion peeled and roughly chopped
- 2 or more garlic cloves peeled
- 1/2 cup good quality olive oil
- salt and pepper to taste
- your choice of toppings we used sliced hard boiled eggs and jamón, garnished with chives
- Instructions
Instructions
- Start this at least two hours before you plan to serve it. Overnight is better.
- Combine all the ingredients in a large mixing bowl. Let stand for a half hour or so so the bread can absorb all the liquids.
- Working in batches as necessary, use a blender or food mill to puree the mix.
- Chill for about an hour.
- Taste before serving and adjust the seasonings as desired. Adjust the texture by adding a little water, oil or bread. Float the toppings on the salmorejo in a manner that´s pleasing to you before serving.