CÓRDOBA-STYLE SALMOREJO

SALMOREJO CORDOBÉS

SERVES 4

A specialty in the province of Córdoba, salmorejo is essentially a thicker version of gazpacho (see page 60). As in gazpacho, tomatoes, extra-virgin olive oil, and vinegar are three obligatory ingredients. But instead of being thinned with water, salmorejo has a significant amount more olive oil added as well as some bread puréed into the mixture to thicken it. Whereas gazpacho is a light, warm-weather favorite, salmorejo is eaten just about year-round.

     This is adapted from a generations-old recipe of the Núñez de Prado family, which has been producing olive oil on their single-family estate since 1795. The old mill and compound still dominate one side of the main square in Baena, a lovely, ancient town 38 miles/61 km southeast of Córdoba. After a morning in their olive groves during a recent harvest with one of the brothers who runs the company, we returned for a lunch prepared by the family cook that included this dish.

• 2 POUNDS/910 G RIPE TOMATOES, CORED, QUARTERED, AND SEEDED, ALL JUICES RESERVED
• 4 OUNCES/115 G BAGUETTE (ABOUT A 10-INCH-/25-CM-LONG PIECE), SPANISH BREAD ROLLS (PANECILLOS), OR DINNER ROLLS (SEE NOTE, PAGE 59)
• ½> MEDIUM CUCUMBER, PEELED AND ROUGHLY CHOPPED
• ¼ CUP/30 G CHOPPED GREEN BELL PEPPER OR SWEET ITALIAN GREEN PEPPER
• ¼ CUP/30 G CHOPPED SWEET ONION
• 2 GARLIC CLOVES, PEELED
• 1 CUP/240 ML EXTRA-VIRGIN OLIVE OIL
• 1 TEASPOON SHERRY VINEGAR OR RED WINE VINEGAR
• SALT AND FRESHLY GROUND BLACK PEPPER
• 2 HARD-BOILED EGGS (SEE PAGE 342), PEELED AND FINELY CHOPPED, FOR GARNISHING
• ½> CUP/60 G CHOPPED DRY-CURED SPANISH JAMÓN (SEE INGREDIENT NOTE, PAGE 16) FOR GARNISHING

1. Working in batches as needed, in a food processor or blender, combine the tomatoes and their juices, bread, cucumber, bell pepper, onion, garlic, and ½> cup/120 ml of the olive oil. Purée at high speed for at least 2 minutes, or until silky smooth, while gradually adding the remaining ½> cup/120 ml oil. Stir in the vinegar and season with salt.

2. Transfer the soup to a large serving bowl, cover, and refrigerate for several hours, until thoroughly chilled.

3. Before serving, whisk the salmorejo. Taste for seasoning and adjust as needed. Ladle it into wide bowls and grind some pepper over top. Serve the hard-boiled eggs and jamón in bowls on the side to garnish as desired.