Today I bring you an amazing Spanish recipe, perfect for the summer and typically from Cordoba, a town located in Andalusia, near Seville, the ‘Salmorejo from Cordoba: preventing food waste’. Cordoba is a town with a lot of history and archaeology. What sticks me the most is the Moorish architecture, the bright light colours and flowers that provide a bit of freshness in the extremely hot summers. To fight the hot temperatures during the hot summer months, some recipes flourished, being the Salmorejo from Cordoba one of them. It doesn’t involve cooking and you only need 4 ingredients.
The protagonists are the tomato and old bread, and the other two ingredients are garlic and olive oil. I used tomatoes from my garden, which makes the dish even more special. When it comes to the bread, it should be an old one: 2 or 3 days bread’s leftovers. The origins of this dish are unquestionably humble, although now it became a delicious way to reduce waste production in your kitchen.
How can the Salmorejo help you reducing food waste?
Normally we speak about food waste we think about fruit and veggies being thrown away, or supermarkets and restaurants disposing of a lot of still good food items. However, and although that’s also true, bread is one of the second most wasted edible foods in the UK.
It is estimated that we waste around 900,000 tonnes of bread every day in the UK, which equates to about 24 million slices/1 million loaves per year. This is a shocking number that makes us reconsider our actions towards the food we buy and what we do to it. If it’s true that probably the supermarkets produce far more than needed, it is also true that we individually waste a lot of bread: remember those couple slices that became mouldy, or dry and we inoffensively or naively threw away? Who didn’t ever do it? Well is time to start thinking twice before we do so. You can prevent bread waste by freezing it or using it in delicious recipes like today’s ‘ Salmorejo from Cordoba: prevent food waste’.
Start off by gathering all your ingredients: tomato, bread, garlic and olive oil.
Blend the tomatoes with garlic without adding any water. Make sure all is very well blended, without leaving lumps and pieces. Add salt to taste.
Add the bread and leave it to soak for 5 minuted in the tomato before you blend. Whilst you’re blending, add the olive oil slowly and gradually. It will be ready when you achieve an even and extremely creamy texture.
The traditional Salmorejo is served topped with boiled egg and Jamon (ham). However, we want a plan-based version so I’ve chopped raw courgette and mushrooms instead, and that did the trick. Enjoy it in the hot summer days!
SALMOREJO FROM CORDOBA: PREVENTING FOOD WASTE
soy-free, lactose-free, plant-based (vegan)
Level of difficulty: very easy
- 400 g of tomatoes
- 90 g of old/leftover bread
- 1 small garlic clove
- 30 – 50 ml of olive oil
- Put the tomatoes and garlic in a food processor and blend it all very well until no lumps and pieces remain.
- Add the bread to the food processor and let it soak in the tomato juice for 5 minutes. Add salt to taste.
- Blend all whilst adding slowly and gradually the olive oil in order to allow them to emulsify. When you achieve a super creamy and even texture it is ready. The time it takes to prepare the salmorejo depends entirely on your food processor. Some are very efficient and you can have it ready in no time, others require a bit more patients but it will always a fast dish to prepare.
- Serve it in a bowl. You can also top it with chopped raw courgette and mushroom which will replace the boiled egg and Jamon that are traditionally used. You can also opt to skip this step entirely and enjoy the salmorejo by itself.