Wednesday, September 12, 2007

Salmorejo Saturday: September 8

Salmorejo is one of my almost-secret culinary pleasures, and I think I like the word almost as much as I like the dish itself.

Salmorejo is an Andalusian — or, more specifically, a cordobés — type of smoothly pureed tomato gazpacho thickened with soaked bread, flavored with garlic and olive oil, and topped with chopped egg and jamón serrano.

I first heard of (and was enamored by the description of) salmorejo through dispatches from D., who lived in Granada from 2002-2005, and whom J. and I visited in October 2003. I was able to to sample it in its region of origin, and I've occasionally recreated it ever since. Since I'm a vine-ripened tomato junkie, this is about as close to perfect a dish as I can imagine, especially on a warm summer weekend afternoon or evening. Stop by and I'll whip up a batch for us, as long as we plan a trip to the farmers' market for the ingredients.

And, yep, that's my own photo.


m00nchild said...

That looks delicious! Why oh why did I have to find out from my allergist that tomatoes and me should never mix?!

Huntington said...

You missed your calling. Not as gourmet chef, but as a food-stylist. (Not that you're not a good cook...more blueberry pancakes please.)

Junk Thief said...

Yum. I'm getting in the car right now. Expect me to drop by around 8.