Friday, August 7, 2009
Since all the gazpacho was gobbled up in record time, I decided to make salmorejo! A great question about the difference between gazpacho and salmorejo came up in the gazpacho comments and inspired me to do a little more research on these soupy cousins.
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Salmorejo is a very simple, smooth blend of tomatoes, bread, garlic, vinegar, and olive oil. It tends to be thicker than gazpacho and typically doesn't include diced vegetables. (As a vegan in a country that prides itself on its jamón y queso, I ate a lot of salmorejo!) Gazpacho has a similar blended base but isn't as dense as salmorejo and includes diced vegetables - onion, peppers, cucumber, and tomato.
To make a long story short... the leftover tomatoes I had from yesterday's gazpacho were crying out to become salmorejo. I threw the tomatoes, soaked bread, garlic, vinegar, and some leftover cucumber into the blender and gave it a whirl. A minute later I had a thick, smooth, cool summer soup that was ready to be finished with a drizzle of olive oil and a few veggies.
When the weather gets cooler maybe I'll swap the cucumber for a red pepper, add some basil, and heat the blended soup for a warm winter version!
3 large vine tomatoes
2 slices good, crusty bread
2 cloves garlic
2-3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1 jalapeño (optional)
1. Tear the bread into chunks and soak it in water for about a minute.
2. Throw all the ingredients in the blender and whirl until smooth.
3. Garnish with fresh veggies (onion, cucumber, tomato), an extra drizzle of olive oil, etc.
* The name salmorejo comes from the Spanish word salmuera meaning "brine." Not quite as colorful as the etymology of gazpacho, but what can you do?