Salmorejo is a Spanish dish from the region of Cordoba.
Similar to Gazpacho but thicker, It is served as a starter or first meal and must be chilled before eating.
It's accompanied with "las guarniciones" and, although the most common garnishes are serrano ham and crumbled hard boiled egg, there are some versions that are served with flaked tuna, chopped onion and/or chopped green pepper.
I confess that I made and tasted my first Salmorejo last week and now I'm almost addicted to it.
I made it twice, in less than two weeks and this second time, I made it with organic tomatoes that I picked from my friend B. garden and green house. Here, on my instagram account, you can see all the lovely organic vegetables that I picked from his garden this week.
This recipe is from our beloved Portuguese "pin up girl", Filipa Gomes and it's featured in a series of 6 recipe booklets that Filipa wrote, Maria Midões styled and photographed and that were recently distributed in Portugal with a well known and popular magazine.
Kind and gentle as she is, I have the booklets because Filipa sent them to me, which of course, was an honour.
While I was making the Salmorejo and being the tomato the main ingredient of this soup, I thought that it would be a shame not to make an effort to publish the recipe in time for Marta and her "ingredient of the month", which is precisely, the tomato.
Saying that, here it is the most delicious, easy and quick, chilled tomato soup... The Salmorejo!