Salmorejo is an Andalusian favorite said to be originally from Cordoba. Much like gazpacho it is a cold soup often garnished with chopped ham and eggs. Salmorejo is usually found made from tomatoes, bread, garlic and olive oil. However, historically this cold soup was made from what ever vegetables or fruits were in season. This recipe, more prevalent in winter months, uses oranges giving this recipe a simple yet refreshing twist.
I use Picual for this recipe because the sweetness of the orange and the slight bitterness of this variety pair very nicely. Likewise, an orange salad with Picual is a delightful combination.
This recipe has been adapted from the original presented in Fernando Rueda´s cookbook La Cocina Malagueña.
4 1/4 C Fresh squeezed orange juice (strained)
1 pound of dense crusty bread
1 small clove of garlic
1/2 C + 2 tablespoons of Picual or other slightly bitter Extra Virgin Olive Oil
Salt to taste.
Turmeric. I add a bit just to give this soup a more amber color.
Spanish diced ham or toasted pine nuts.
- Squeeze and strain the orange juice.
- Remove the crust and rip the meaty part of the bread into pieces of about one inch cubed. The crust is not used.
- In a bowl, let the bread soak in the orange juice.
- Add the bread and juice, garlic, turmeric (if using) to blender.
- Once well blended, add the olive oil slowly until the mix is smooth.
- Serve in bowls, garnished with ham or toasted pine nuts. Drizzle with a bit of olive oil.