Salmorejo Cordobes - Gazpacho Cream
- 450 g stale bread, crusts removed
- 600 g tomatoes, peeled and chopped
- 50 g green peppers
- 3 garlic cloves
- 1 tsp salt
- 120 ml extra virgin olive oil
- 4 tbsp wine vinegar
- 100 g serrano ham, cut in strips
- 2 hard-cooked eggs, sliced
This is essentially gazpacho without the water. Serve it as a starter in individual ramekins, accompanied by bread. Or use it as a dip for raw vegetables such as carrot sticks, pepper strips, celery.
Soak the bread in enough water to cover for 15 minutes. Squeeze it out. Put in blender or processor with the tomatoes, pepper and garlic. Process until smooth. Add the salt. With the motor running, add the oil in a slow stream until it is incorporated. Blend in the vinegar. Serve the cream smoothed into little dishes, topped with strips of ham and sliced egg.