Cordoban Salmorejo GazpachoTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:63.2 kcal
Proteins:2.1 g
Fats:5.9 g
Carbohydrate:1.9 g
Fibers:0.5 g
Sugar:1.1 g
Cholesterol:29.2 mg
Sodium:72 mg
Calcium:9.8 mg
Energy:316 kcal
Proteins:10.5 g
Fats:29.3 g
Carbohydrate:9.7 g
Fibers:2.4 g
Sugar:5.5 g
Cholesterol:146.1 mg
Sodium:360.3 mg
Calcium:49 mg
SIMILAR RECIPES
Roasted Tomato Bisque with Yogurt, Basil and Olive Oil
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
red ripe tomatoes, peeled and cut up
3
hard boiled eggs, peeled and cut into 6 wedges
1
roasted red pepper, peeled and cut into 6 long strips
4
slices of raw cured ham, 5 mm thick, julienned
2
cloves of garlic, peeled
1
strand of spanish saffron
5
ml
ground pepper
5
ml
ground cumin
100
ml
extra virgin olive oil
15
ml
sherry vinegar
1000
ml
very cold water
METHOD
- Place the salt, peeled garlic, cumin, pepper and saffron into a mortar and crush to a fine paste.
- Slowly drizzle in the oil to form an emulsion, then thin with the vinegar and a little water.
- The tomatoes should be crushed in a dornillo or large bowl. When they are well crushed, add the contents of the mortar and mix well.
Version 1
Version 2
The second version involves leaving the gazpacho in the form of a thicker tomato paste, bright red and satiny, and then adding the seasoning additions, i.e., garnishing with the peppers, julienned ham and hardboiled egg wedges and finishing with a drizzle of extra virgin olive oil.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
The two versions are equally authentic. Other ingredients can be added if you want to serve the dish as a main course: for example, boiled potatoes, grilled chicken breast, etc. But try to leave the gazpacho fairly liquid, half way between a cold soup and a refreshing salad.
