Active Time

　　30 minutes

　　Total Time

　　3 1/2 hours

　　Salmorejo Cordobés

　　In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip.

　　

Ingredients

Makes 4 servings

　　1 (4-inch-long) piece baguette, crust discarded

　　2 garlic cloves

　　1 teaspoon salt

　　12 whole blanched almonds

　　1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)

　　2 lb ripe tomatoes, cored and quartered

　　2 tablespoons Sherry vinegar (preferably "reserva"), or to taste

　　2 hard-boiled eggs, finely chopped

　　1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips

　　

Step 1

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

　　

Step 2

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.

　　

Step 3

Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.

　　Cooks' note:

　　·Gazpacho can be chilled up to 2 days.