A couple of weeks back I talked about gazpacho, a typical Andalusian cold tomato soup. This week I have a second one for you.
For those of you unfamiliar with Andalusia, it is the southern most region of Spain and also one of the largest. It is replete with must-visit places, be they historical and man-made or forged by nature.
I have visited the region a few times as a tourist and was also fortunate enough for a while to manage a team of people in the region. I still recall installing an IT system in a hospital in Marbella. From time to time I would take a few minutes’ break in the canteen on the topmost floor, with the spectacular views of the coast on one side and the mountains on the other.
The systems controlled the administrative and clinical sides of the management of a hospital, so any error could cause significant problems. The team was one of the best I have ever worked with, their effort and dedication to the job really was exemplary. It was still good to just take five minutes on that topmost floor though, look at the gently rolling Mediterranean sea, before heading back down to a computer screen full of scrolling information!
I have spent time in places like Marbella, Sevilla, Cordoba and Granada. The latter is a really special place and I would seriously suggest that it should be on everyone’s bucket list, and somewhere near the top! The Alhambra and the Generalife in Granada are something really special. They are both beautiful places to visit and each give a good view of the other.
Having said all the above, I thought I would mention a less known town not far from Marbella. It is one of my favourite places and is called Ronda.
The town itself is on top of a plateau with spectacular views both out across the plains but also down into the ravine that splits the plateau in two. Most people take advantage of the public viewpoints around the plateau or imbibe a local wine from one of the bars whose terraces overlook the abyss.
It is however well worth descending the path that leads to the base of the bridge. Yes it is a long way back up, and that is perhaps why few partake of it, but I particularly enjoyed it. There is in fact a small path that takes you under the bridge to a Tolkienesque-like view of the river and the landing stage of the Palacio del Moro.
So back to the recipe and this one actually comes from my son. His body may be in Madrid, due to work, but his heart is in Cadiz in Andalusia. He also loves tomatoes, however they are prepared. So he set out to discover the best recipes for Salmorejo, a tomato soup from Andalusia.
The soup is delicious with the egg and jamón garnish, but works well without if you are looking for a vegetarian option. So without further ado, here is my son’s recipe for Salmorejo:
225ml Virgin olive oil
120g Fresh bread
2 Garlic cloves
15ml Sherry vinegar
2 Hard boiled eggs
Roughly chop the tomatoes removing the hard core if necessary. If the tomatoes are very ripe this will not be necessary.
Purée with the garlic using a blender or a electrical hand blender.
Break up the bread into small chunks and wet thoroughly in the soup. Blend again.
Blend in the oil and vinegar then add salt to taste.
I also recommend processing again with a hand blender to remove any tomato skin that may have remained.
Serve with the chopped eggs and jamón sprinkled lightly on top.
So another tomato soup recipe but quite different from the one I published a couple of weeks ago. To read the previous recipe please see the link below.
I have also included a link to a seasonal recipe. Garnacha grapes are starting to be at their best now, so why not try my “migas” recipe I published this time last year.
As always, please drop me a line and let me have any comments or questions you might have.
Gazpacho, a similar suit but quite different in terms of flavour:
The garnacha grapes are at their best right now, so here is a suggested recipe for this time of year, Migas:
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
Imperial to Metric Measurement:
1 oz – 28g
1 lb – 16 oz – 454g
1 gill – ¼ pint – 142ml
2016 Lincoln W. Betteridge