Since we can’t wait for the summer to arrive, we’re in the mood for a sunny treat. During its long, arid summers, Andalucía cools itself down with chilled gazpacho, a spicy soup that has gained fame throughout the world. The unpretentious soup is really easy to prepare, contains loads of vitamins and is a real thirst-quencher. The gazpacho we’ve selected is called Salmorejo and has a rich and smooth taste. Easy-peasy, lemon-squeezy!

Ingredients \

– 6 tomatoes, coarsely chopped
– 2 cloves garlic, chopped
– 1/4 cup sherry vinegar
– 1 cup extra virgin olive oil
– 1 tablespoon salt
– 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
– 3 hard-boiled eggs, peeled and finely chopped
– 3 ounces Spanish ham, finely chopped

How to prepare \

– In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water and mix well.
– Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, and process until thoroughly incorporated.
– Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
– Just before serving, taste the soup and adjust the seasoning with salt.  Ladle into chilled soup plates, garnish with the chopped eggs and ham, add a little bit of lemon juice and serve.