By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.
Salmorejo, was prepared and served to rave reviews in our Hollyhock Kitchen at lunch, today. Tecuana Wooldrige, 1st Cook, has traveled extensively and has enjoyed this meal in her travels in Central America, as part of fusion Latin American cooking. We served tuna fish on the side and omitted the traditional Iberian Ham, as used in Spain.
Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.
- 3 tbsp. kosher salt, plus more to taste
- 8 plum tomatoes, cored, halved, and seeded
- 1 clove garlic, crushed
- 1 baguette (about 10 oz.), cut into large pieces
- 1⁄2 small yellow onion
- 1 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp. sherry vinegar
- Freshly ground black pepper, to taste
- 3 hard-boiled eggs, chopped
- 1 1⁄2 cups finely chopped Iberian ham or prosciutto or substitute 2 cans of tuna fish
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.
TIP: Spend a little bit extra and get the reddest, ripest tomatoes available. The authenticity and flavor of your Spanish Salmorejo doesn’t depend on a recipe, but on the quality of the tomatoes. Also, the bread should be dense, artisan bakery quality bread for best results.
Enjoy! Let us know when you think in the comments below.
For more culinary delights, visit our Hollyhock kitchen on Cortes Island!
Photography by: Amanda McNaughton