Salmorejo how to cook

Salmorejo is a typical dish from Cordoba. We first experienced it when we were in Cordoba with a group of friends from Madrid. As we tried it we all said the same``It’s like gazpacho only thicker”. This does not actually do it justice as it is much better than gazpacho in my opinion and many people who do not like gazpacho do like this dish. It is more of a dip than a soup and in Cordoba is generally eaten by dipping bread or dry bread sticks in it. You can also use a spoon.

The following are roughly the ingredients but you may want to experiment a bit as you may like the Salmorejo thick as I do or you may prefer it a bit thinner. If you prefer it thinner than you need to add less bread or perhaps a little water. Be very careful with the quantity of garlic you use as it can be a bit overpowering.
                                   Salmorejo ingredients

• 500 g very ripe, very red tomatoes
• 1 clove of garlic
• 1 soup spoon vinegar
• 4 soup spoons of virgen olive oil
• salt
• 2 hard boiled eggs and some chopped up jamon serrano to put on top
• salt
• 1 stale spanish/french stick bread (the quantity of bread may vary) – By stale bread I mean that it should be very dry (but not mouldy)
• fresh stick bread or sliced bread to dip in the Salmorejo once it is finished