Gapacho Salmorejo Cordobes Gespatou Recipes
CORDOBAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.
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- Cut the tomatoes in half lengthwise and remove the core by cutting a triangle around the top. Seed the tomatoes over a bowl, using your fingers to remove the inner flesh.
- Place the tomatoes, garlic, and shallot in a medium mixing bowl and cover with 2 cups of boiling hot water. Cover the bowl with a plate and allow to sit 30 minutes. Add the bread and toss until soggy.
- Remove the vegetables and bread with a slotted spoon and transfer to a food processor or blender. Reserve the soaking liquid.
- Puree the mixture along with the sherry vinegar and 1 teaspoon salt until smooth. Stream in the olive oil and blend until orange and frothy. Add some of the cooking liquid to thin, if necessary.
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- Meanwhile, cut the tomatoes into chunks and place in a processor bowl with the garlic. Process until pureed.
- Remove softened crusts from bread and discard. Squeeze out as much water as possible from the bread. Add the bread to the processor bowl. (If necessary, process in two batches.) Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream. This makes about 2 1/2 cups gazpacho. Chill until serving time.
- Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.
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