Text 34403, 72 rader
Skriven 2010-02-05 15:49:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: SALMOREJO  00205
========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> soup, similar to a gaspacho.  "Salmorejo Cordobes"  One version, which
 GJ> I ate in Cordoba, was thickened with bread, and contained finely
 GJ> chopped raw garlic, crumbled chorizo, with grated cheese on top.  As
 GJ> served in Barcelona, finely sliced aged ham was used instead of the
 GJ> chorizo, and croquettes were added.

 DS> A quick web search turned up several versions, fairly similar, with
 DS> minor differences, and none exactly like you said -- but I'd think
 DS> that the basic idea is included in the copy below from:

 DS> http://www.lifestylefood.com.au/recipes/11304/salmorejo-cordobes-cordob
 DS> as-thic k-tomato-and-bread-soup

 DS> or

 DS> http://tinyurl.com/salmorejo

Thanks, lots.  This sounds like a good starting point.  I will try it
out and MM it, if good.

 DS> 1kg (8 - 10) vine ripened, soft tomatoes, cored
 DS> 1 garlic clove

I am sure the soup I ate had much more raw garlic.  It was good!

 DS> 250 g stale white bread, crusts removed
 DS> 100 ml fruity extra virgin olive oil, plus a little extra
 DS> 1 heaped teaspoon salt
 DS> 200ml chilled water
 DS> 3 hard boiled eggs

Now I remember the chopped boiled eggs...

 DS> 80 g jam¢n, cut into strips (not too fine)

Preferably aged jam¢n, and very thinly sliced.

 DS> aged sherry vinegar

 DS> Puree tomatoes and garlic and in a food processor with a little bit of
 DS> salt.

 DS> Strain tomato mixture through a chinois or course sieve, removing skin
 DS> and any seeds and place in a large bowl.

 DS> Break the bread up into golf ball-sized pieces and add to the tomato
 DS> mixture.

 DS> Using your hands squish the tomato into the bread, really working the
 DS> liquid through. Allow it to stand for 15 minutes as the bread soaks up
 DS> the liquid and tomato flavour.

 DS> Meanwhile get the hard-boiled egg and separate the egg white from the
 DS> yolk (discard yolk). Roughly dice the cooked egg white.

 DS> Pour the tomato mixture into a food processor, add garlic, olive oil
 DS> and salt. (You will need this amount of salt as it is a cold soup and
 DS> anything served cold needs extra seasoning.)

 DS> Slowly add water until the soup is the consistency of thick cream and
 DS> a pleasing salmon pink colour. Chill.

 DS> Serve in bowls finished with egg, jam¢n a generous drizzle of good
 DS> olive oil and a small dash of aged sherry vinegar.

Yum!!!!  Thanks again.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)