Back when I lived in Madrid, my roommate from Sevilla showed me how to make salmorejo cordobés, and ever since, it's been one of my summer staples. Salmorejo is a cold tomato soup from the Andalusian region of Spain. It's a smoother, more luscious version of its cousin, gazpacho, and served with toppings like chopped hard-boiled egg, jamón, and olive oily tuna, giving it an extra touch of texture and sustenance.
I'll actually be serving it by the (biodegradable) cupful at Joan y Cati, my husband's and my new sandwich shop and takeaway eatery in Mallorca, Spain — opening next week! As you can imagine, I've been doing a lot of recipe testing lately and that means daily trips to the market. A pro-tip I recently learned from one of the vendors: "pear" tomatoes are the best for making salmorejo. But above all, choose whichever tomatoes are at their peak ripeness.
And some bread for the side
When I'm not preparing it myself, my favorite salmorejo spot is Bar Alfalfa in Sevilla. There you can order it the classic way: in a bowl, topped with the traditional taquitos of jamón, chopped hard-boiled egg, and a drizzle of good, Andalusian olive oil. Or, you can order their Brusquetta Andaluza — a thick toast or pan de pueblo, with a generous spread of salmorejo, fresh mozzarella cheese, and chopped jamón — essentially a dressed down bread bowl. Either vessel does the trick. Que aproveche!
Click here for the full recipe.