Salmorejo, Gazpacho and Porra de Antequera

Here is Gabriela’s recipe for Salmorejo, one of the three delicious tomato-based dishes we prepared in her cooking classes alongside its sister dishes, Gazpacho and the Porra de Antequera.  Mediterranean heaven!

 

SALMOREJO WITH DUBLIN BAY PRAWNS

1 kilo red tomatoes

2 garlic cloves

300g day old bread

1 cup extra virgin olive oil

3 tbsp sherry vinegar

salt

6 quail eggs

12 prawns, cooked and peeled keeping the tail

Peel and seed the tomatoes. Soak bread in a little water. Process the tomatoes, salt, bread and olive oil until creamy. Season to taste.

Serve in a small glass with ½ a hard boiled  quail egg and a cooked prawn on a skewer.

Salmorejo is a thicker and creamier kind of gazpacho. It is usually served with Iberian ham and hard boiled eggs.  The ‘porra’  from Antequera is also a thick gazpacho usually served as a dip with different ingredients like boiled or roasted potatoes, different vegetables like peppers, tomato, onion, lettuce hearts, cucumber, hard boiled eggs, ham, fried croutons, fried fish,  shrimp….

There is another way to do this salmorejo in the style of Sanlucar. When you boil prawns, keep the water, reduce and soak the bread in prawn water, this gives the  salmorejo a very interesting flavour.