Spicy Salmorejo Gazpacho | Edible Kentucky & Southern Indiana

Step 1

Bring a medium pot of water to a boil. With a sharp paring knife, cut an X on the bottom of the tomatoes and boil them in the water for 2 minutes, until the skin begins to separate at the cut. Place tomatoes in an ice bath to cool quickly. Once cooled, peel off the tomato skin with your fingers. Discard the skin, remove the tomato core, and chop into 1-inch pieces.Combine the tomatoes, garlic, onion, jalapeño and red pepper in a high-powered blender, and begin to pulse. Add the vinegar and olive oil, and blend until smooth.Add the salt, pepper and paprika and blend. Slowly add the cubes of bread and continue blending until the soup is creamy in consistency, adding 1–2 tablespoons of water if necessary.Pour the salmorejo into a large pitcher. Cover and refrigerate for at least 1 hour to let the flavors incorporate.Serve salmorejo, chilled, with a drizzle of olive oil and a pinch of salt and pepper.Optional garnishes include ham, tuna, a hard-boiled egg or fresh herbs like basil or parsley.

Step 2

Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box