SALMOREJO DE CÓRDOBA

by SUZETTE MARTINEZ STANDRING

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Creamy and refreshing with pureed bread and olive oil, this soup is popular in Cordoba, the site of the wondrous Mosque-Cathedral.

  • 3 pounds of ripe tomatoes
  • 5 ounces (about 1 1/2 cups) torn-up robust white bread (use half of the interior of a good-quality pound loaf)
  • 1/2 cup of Spanish (or other high quality) extra-virgin olive oil
  • 1 clove of garlic
  • 1/2 teaspoon kosher or coarse sea salt, or to taste

Chop the tomatoes roughly into a bowl. Mash them up a bit to get the juices running. Add the white bread to the crushed tomatoes, and let rest about 10 minutes.

Add the remaining ingredients and puree. Press the soup through a mesh strainer, and chill.

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