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Salmorejo (Córdobian-Style Gazpacho)

Summer 2021
F202104005.jpg
food and drink

BY: Eric Vellend

Salmorejo is gazpacho’s lesser-known cousin. Thick with bread and olive oil, the vibrant soup is still light and refreshing on a hot summer’s day. Garnishes of salty-sweet ham and creamy hard-boiled eggs make it substantial enough for a main course at lunch.

2 1/4 lbs (1 kg) ripe tomatoes, cored
2 1/2 cups (625 mL) cubed day-old baguette, crusts removed
2 cloves garlic, grated on rasp
1/3 cup (80 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) red wine vinegar
Salt and freshly ground pepper to taste
2 hard-boiled eggs, whites and yolks separated, chopped
3 thin slices serrano ham or prosciutto, chopped

1. Halve tomatoes crosswise. Scoop out seeds into a sieve placed over a medium bowl. Stir and press seeds with the back of a spoon to extract the juice. Discard seeds or save for vegetable stock. Coarsely chop tomatoes and add to juice.

2. Place tomatoes, their juices, bread and garlic in a blender. Blend until smooth. With motor running, slowly add olive oil, then vinegar. Season with salt and pepper. Transfer to an airtight container. Refrigerate for at least 4 hours and up to 2 days.

3. When ready to serve—it’s most refreshing fridge-cold—stir soup and taste for salt. Divide among small bowls. Sprinkle with egg and ham. Drizzle with a little olive oil.

Serves 4 to 6

What to Serve

LCBO#:231829
$18.95  
F202104005.jpg
food and drink

Salmorejo (Córdobian-Style Gazpacho)

Summer 2021

BY: Eric Vellend

Salmorejo is gazpacho’s lesser-known cousin. Thick with bread and olive oil, the vibrant soup is still light and refreshing on a hot summer’s day. Garnishes of salty-sweet ham and creamy hard-boiled eggs make it substantial enough for a main course at lunch.

2 1/4 lbs (1 kg) ripe tomatoes, cored
2 1/2 cups (625 mL) cubed day-old baguette, crusts removed
2 cloves garlic, grated on rasp
1/3 cup (80 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) red wine vinegar
Salt and freshly ground pepper to taste
2 hard-boiled eggs, whites and yolks separated, chopped
3 thin slices serrano ham or prosciutto, chopped

1. Halve tomatoes crosswise. Scoop out seeds into a sieve placed over a medium bowl. Stir and press seeds with the back of a spoon to extract the juice. Discard seeds or save for vegetable stock. Coarsely chop tomatoes and add to juice.

2. Place tomatoes, their juices, bread and garlic in a blender. Blend until smooth. With motor running, slowly add olive oil, then vinegar. Season with salt and pepper. Transfer to an airtight container. Refrigerate for at least 4 hours and up to 2 days.

3. When ready to serve—it’s most refreshing fridge-cold—stir soup and taste for salt. Divide among small bowls. Sprinkle with egg and ham. Drizzle with a little olive oil.

Serves 4 to 6

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