SALMOREJO GAZPACHO - COOK'S NOTES
The second key ingredient is olive oil. The best for this recipe is, of course, good quality Spanish extra virgin olive oil.
The white bread can be anything you want, we use a Spanish type stick bread. But any other type of bread can be used. One of the original purposes behind gazpacho was to use up stale bread, so this recipe is best with 2 to 4 day old bread. The crust is discarded, only the white centre part of the bread is used.
This soup predates refrigeration so it would normally be served cool but not chilled. Indeed, if you chill the soup too much the flavour of the tomatoes is reduced but this is a matter of personal preference. Salt also contributes to the taste of Salmorejo and that too is a matter of personal preference. We suggest half a teaspoon although tasting and adding more as the taste improves is the real way to get the salt level correct.
Finally to eating this delicious cold soup. Individual portions can be poured into glasses with the egg and ham served in a bowl in the centre of the table. Even better though is to pour all the Salmorejo in a bowl, garnish with the hard boiled eggs and ham and treat it as a dip. Bread sticks and / or fresh bread are used to mop it all up - delicious!
Garnish with eggs, ham and serve with breadsticks or crusty bread.