On a hot afternoon, match this cold soup to a chilled glass of Manzanilla Sherry. Produced near the ocean, the sherry’s saline tang and light acidity highlight the bright tomatoes and salty jamón, while echoing the sherry vinegar.
Salmorejo, a chilled soup hailing from the warm climes of southern Spain, is gazpacho’s heartier cousin. Originating in the Andalusian city of Córdoba, it’s creamier and less acidic. It’s also perfect for utilizing an abundance of summer tomatoes and day-old bread. The key to building flavor in this otherwise simple preparation: ripe tomatoes, high-quality olive oil, and sherry wine vinegar.
Serves 4-6; Prep time: 20 minutes
2 cups of water
½ tablespoon salt
½ loaf of day-old baguette or 2 slices of white bread, coarsely torn
2 pounds ripe plum tomatoes
½ cup good quality extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed
1-2 tablespoons sherry vinegar (to taste)
1 teaspoon salt
Freshly ground black pepper, to taste
1 hardboiled egg, chopped
Two slices Serrano ham, chopped
1. Add 2 cups of water and 1 tablespoon salt to a medium bowl. Add bread and let soak for 10-15 minutes. Remove bread, squeeze excess liquid from it, and set aside. Reserve soaking liquid.
2. Bring 2 quarts of water to boil in a medium saucepan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds. Remove and cool slightly. Peel skin, seed, core, and roughly chop. Set aside.
3. In a blender, add tomatoes and garlic. Run 30 seconds on high speed or until crushed. Add bread and 1 tablespoon sherry vinegar, blending for another 30 seconds on medium speed. Add reserved soaking liquid by tablespoonfuls if mixture is too thick to blend. Once mixture is smooth, add olive oil while machine is running. Add additional tablespoon sherry vinegar, to taste, and blend. Season with salt and pepper to taste.
4. Cover and chill, at least two hours, up to 1 day.
5. Divide into bowls and top with chopped egg, Serrano ham, and drizzle with olive oil. Serve.