Salmorejo is a cold, tomato-based dip/soup from the Córdoba region of Spain where I lived for 4 months last year. It's easy to make and tastes really healthy and refreshing. I guess it's more of a "summery" food, but I hope that you all, like me, think the idea of seasonal food is outrageously stupid. Does anyone know what I mean? Sometimes it's scorching outside, and all I want is a fat bowl of chili or a chicken pot pie. Or sometimes it's freezing and stormy, like now, and all I want is a milkshake. Seasonal fruit is different, though. Well, before I get started rambling again, I'll promise you that Salmorejo is delicious year round. I made it last week for a potluck and it got rave reviews!
You will need:
3-5 large, ripe Beefsteak tomatoes
1/8 C olive oil (maybe a little more if you're using 5 tomatoes)
1 1/2 Tbsp. White Wine vinegar
2 cloves garlic
1 egg (optional)
Salt & Pepper to taste
1-2 slices toasted sandwich bread
Cut 2 of the tomatoes into quarters, then move into a blender with the olive oil, vinegar, and garlic. Blend, gradually adding the rest of the tomatoes, until smooth. Tear a piece of toast into smaller pieces and blend with the tomato mixture until smooth. If it still looks like a melted fruit smoothie, blend in more pieces of toast until it starts looking "creamy". In the meantime, hard-boil the egg if you're using one (10 minutes on a full boil), and toast the baguette in the oven at about 300 for about 5 minutes.
Pour the salmorejo into a bowl and sprinkle with the sliced hard-boiled egg. Diced, pan-fried ham is also good to sprinkle on top if you're a fan of ham. This is best eaten out of a small bowl, using your bread more than your spoon. This recipe makes a lot, but trust me It'll be gone before you can say "Ciencias Locas" (Mad Sciences, if I'm not mistaken).