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Appetizers, Sauces and Condiments, Soups

Gazpacho cream, Cordoba-style (Salmorejo Cordobes)

Gazpacho cream, Cordoba-style (Salmorejo Cordobes)
Gina Ferazzi / Los Angeles Times

Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to ... Read more

Total time: 25 minutes, plus chilling time | Servings 10 to 12 as a party dip or 6 as a starter
  • 8 slices (8 ounces) stale bread
  • 1 1/2 pounds tomatoes, peeled and seeded
  • 3 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 2 ounces serrano ham, cut in thin strips
  • 2 hard-boiled eggs, sliced

Step 1Cut the bread into chunks and put in a bowl with water to cover. Let soak until softened.

Step 2Meanwhile, cut the tomatoes into chunks and place in a processor bowl with the garlic. Process until pureed.

Step 3Remove softened crusts from bread and discard. Squeeze out as much water as possible from the bread. Add the bread to the processor bowl. (If necessary, process in two batches.) Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream. This makes about 2 1/2 cups gazpacho. Chill until serving time.

Step 4Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.

Note: Serve this thick sauce as a dip or as a starter in individual ramekins. It also can be used as a sauce to accompany fried eggplant or fried fish sticks.

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