Mum's Salmorejo: Cordoban Cold Tomato Cream

Cordoban salmorejo is a refreshing dish in the style of gazpacho, but with the difference that it's substantial enough to be served as a main course. Perfect for lunchtime, followed by a little siesta.

INGREDIENTS

5 ripe tomatoes
2 garlic cloves
stale bread (the crumb of a day-old country loaf)
olive oil
vinegar
salt
1 hard-boiled egg

METHOD

Peel the tomatoes, remove the seeds and put them in a container together with the garlic cloves and the bread, then blend everything. Once it's all a paste, gradually add a drizzle of oil, as you would for allioli. It's very important to do this slowly, because it's ready when the salmorejo starts to refuse to emulsify any more oil, leaving it smooth but thick (just enough to be picked up with a fork). Once it's ready, add salt and vinegar to taste. To serve, sprinkle with the crumbled hard-boiled egg and chopped ham (from an odd corner of a Jabugo or Iberian ham, if possible).

HOW TO EAT IT...

with the crust of the stale bread itself. Use it like a spoon, eating the cream and the bread at the same time. That's how it has always been eaten, and how it tastes best.

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