Tuesday, 15 July 2008

Spanish cold tomato soup

Polish: pomidor
Czech: rajče
Hausa: tùma̋tìr
Tagalog: kamatis
Malagasy: voatabiha
Inuktit: ᒥᓗᑦᓱᑳᒐᖅ
Kazakh: Қызанақ
Hungarian: paradicsom
Romanian: roşie
Telugu: టమాటో

Tomato is a perfect ingredient for summer cold soups. In Spain there are two famous cold soups which main ingredients are tomatoes: salmorejo and gazpacho. They contain similar ingredients and are made in the same way, so what's the differrence between them?
Salmorejo cordobés, the most typical one, differrently to gazpacho, contains no other vegetables than tomatoes and garlic, while in gazpacho you will also find cucumber, pepper and onion. Salmorejo has a thicker texture due to higher amount of bread and oilve oil and lack of water. The detailed recipe for this extremely simple and tasty summer soup is the following:

(2-3 portions)
1 kg tomatoes, very ripe
2 slices / 100 gr of yesterday's bread (only the white part)
2 cloves garlic
1/2 cup olive oil
salt, pepper to taste
(optionally: 1 tablespoon sherry vinegar)
boiled eggs (1/2 egg pro person)
(optionally: jamón serrano slices)

tomatoes without seeds / tomato juice (don't throw it away! Drink it!) :) /bread slices

1. Peel tomatoes and throw the seeds and juice away. Grate or puree in food processor.

2. Mince garlic and mash with a pinch of salt

3. Soak bread in olive oil, add vinegar and mash until homogeneous

4. Combine all the ingredients. Soup should be creamy and thick. You could set in the fridge for 1/2 hour. Serve with chopped boiled eggs (and serrano slices)

(soup is deliciously red but unluckily you can't see it on my picture, made in the evening...)

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