Solmorejo Cordobós (Spanish Cold Tomato Soup) is a traditional Spanish recipe for a classic soup of pureed tomatoes mixed with garlic and thickened with bread that's served cold and may be garnished with half a boiled egg and serrano ham. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Cold Tomato Soup (Solmorejo Cordobós).
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Gazpacho, though the most familiar, is not Spain's only cold tomato soup recipe. There is also solmorejo which, unlike gazpacho has few other ingredients apart from tomatoes. This soup is also thicker in texture due to the use of quite a lot of stale bread in it's making.
Ingredients:
1kg very ripe tomatoes
2 slices (about 100g) stale white bread (remove crusts)
2 garlic cloves
120ml olive oil
1 tbsp sherry vinegar
salt and freshly-ground black pepper
Optional Ingredients:
1/2 a boiled egg per serving
jamón Serrano
Method:
Blanch the tomatoes, in boiling water then peel and de-seed before grating the flesh or puróeing in a food processor. Mince the garlic then mash in a mortar with a pinch of salt.
Soak the bread in the olive oil then add the sherry vinegar and mash with a fork until smooth. Combine all the ingredients in a bowl and mash with a fork until smooth and homogeneous. Season to taste then transfer to the refrigerator and chill for 30 minutes.
Serve ladled into bowls and top with half a boiled egg and a few strips of Serrano ham.
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