My tomato plants are really ramping up and that had me thinking of tasty ways to make use of them. That in turn got me reminiscing about a trip to Cordoba in the Andalusian region of Southern Spain. Here I had some of my best non-tapas food experiences. Prized Iberico ham, sourced from free range pigs that fill their days eating acorns and hence where their particular flavour, grilled octopus, deep fried puntillitas or baby squid, and this cold soup.
A group of us were dining and this was one of the regional dishes it was recommended we try. My dining companions and I were all taken with this velvety smooth and super flavourful soup. As this is likely the closest I’m going to get to having it in that historic city any time soon, I thought I’d share. It’s simple and anytime I’ve made it in the past it’s made a great impression. I suggest you serve it with a glass of Rose’ or maybe even better yet, a glass of Fino Sherry, the best known wine of this part of the country.
Recipe closely adapted from one found in Saveur
- 3 tsp. kosher salt, plus more to taste
- 8 plum tomatoes, cored, halved, and seeded
- 1 clove garlic, crushed
- 1 baguette (about 10 oz.), cut into large pieces
- 1⁄2 small yellow onion
- 1 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp. sherry vinegar
- Freshly ground black pepper, to taste
- 3 hard-boiled eggs, chopped
- 1 1⁄2 cups finely chopped Iberian ham or prosciutto
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.