A Spanish AI Recipe

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Having spent the best part of twenty-five years living in the south of Spain, with summer temperatures often hitting 50 degrees, I learned very early in my long stay how to eat well in extreme heat.

The idea for the soup originated in Cordoba, but due to its ease of preparation and wholesome flavour, it soon spread throughout the Iberian peninsula. The soup is closely related to Gazpacho but has a smoother, creamier texture. Here is a recipe for Salmorejo I downloaded from ChatGPT.

‘Salmorejo is a delicious and refreshing Spanish cold tomato soup, typically enjoyed in the warm months. It's made with just a few simple ingredients: tomatoes, bread, olive oil, garlic, and vinegar. It's creamy, smooth, and full of flavour, usually served as an appetizer or a light meal. Here's a classic recipe for you:

Salmorejo Recipe

Ingredients:

• 1 kg (about 2.2 pounds) ripe tomatoes (preferably plum tomatoes, like Roma)

• 200 g (about 7 oz) stale white bread (day-old or slightly dried)

• 100 ml (about ⅓ cup) extra virgin olive oil

• 1-2 cloves garlic (adjust based on your taste)

• 1 tbsp sherry vinegar (or white wine vinegar)

• Salt to taste

• Hard-boiled eggs (for garnish)

• Jamón ibérico (Iberian ham), sliced or cubed (for garnish)

Instructions:

1. Prepare the Tomatoes:
   Start by blanching the tomatoes. To do this, score a small "X" on the bottom of each tomato with a knife. Place them in boiling water for about 30 seconds, then transfer them to ice water to cool. Peel the tomatoes and remove the seeds (or keep them if you prefer a bit more texture in your soup). Chop the tomatoes roughly.

2. Soak the Bread:
   Tear the stale bread into pieces and soak it in a little bit of water for a few minutes until it softens. Squeeze out any excess water from the bread.

3. Blend:
   Place the peeled tomatoes, soaked bread, garlic, vinegar, and a pinch of salt in a blender or food processor. Blend until smooth. The mixture should be thick, almost like a creamy puree. If it's too thick, you can add a small amount of water to reach your desired consistency.

4. Add Olive Oil:
   With the blender running, slowly drizzle in the olive oil until it's fully incorporated. This will help create the creamy, velvety texture that defines salmorejo. Taste and adjust the seasoning, adding more salt or vinegar if needed.

5. Chill:
   Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours (or longer if you have time). Salmorejo is best when served very cold.

6. Serve:
   To serve, pour the chilled soup into bowls. Garnish with chopped hard-boiled eggs and slices or cubes of jamón ibérico. You can also drizzle a bit of extra olive oil on top for extra richness.

Tips:

• The key to a great salmorejo is using ripe, flavorful tomatoes, as they are the star of the dish.

• You can adjust the garlic and vinegar to your taste. Some like it more garlicky or tangy, while others prefer a more subtle flavor.

• Jamón ibérico is traditional, but if you can't find it, any good-quality Spanish or Serrano ham will work well.

Enjoy your homemade salmorejo! It's perfect for hot days and pairs wonderfully with crusty bread.