In a large bowl, put salt, garlic, half onion and bread crumbs. Add the tomato and let the bread soak in the tomato juice.
Then add olive oil and stir.
Add some vinegar before putting it in the blender if wanted.
When blended, let the mix rest in the refrigerator.
Serve with chopped hardboiled egg and diced ham on top.
Contributor: Antonia Calvente, 70
Place: Cordoba, Spain
Personal Background:
It’s a traditional dish from the area, from the farmers who work in the field, like her family was.
Recipe’s Personal Background
How did you learn this recipe?
She learned this recipe from her mother and grandmother in their winery, it was a very common dish in the hot days of the Andalusian summer.
Is there some memory/historical event connected to this recipe?
It’s not a dish associated to any festivity or important day. It was eaten in the field after the working day, because it’s fresh and light.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
It was a peasant dish, so in summer it was very recurrent to eat “salmorejo” at home. It was very simply to elaborate, so it help wasn’t needed.
It’s a star dish in the Andalusian popular cuisine because everyone likes it, both young and old.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
It’s a humble dish, so it isn’t linked to any tradition or red letter day. It was typical to serve it to the journalists and peasants after a working morning in the olive trees.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
The recipe is very connected to Antonia’s territory because all the ingredients are from her garden.
Season (season this food is linked to)
Summer.
Ingredient
Nutritional Importance
Health Benefits
Garlic
Bulb vegetable rich in potassium and contains vitamin C. It does not provide much energy but is valued for its micronutrients and phytochemical components.
Classified as a bulb, they are associated with vasodilator and hypotensive properties.
Onion
This vegetal bulb contains an important proportion of water. Also, there is fiber, folic acid and potassium resources.
Like garlic, onions are a typical vegetable of the Mediterranean basin, liked to its cuisine. It has respiratory effects as a reducing mucus and is considered a natural antibiotic. A high consumption is associated with lower stomach cancer rates.
Bread
Rich in carbohydrates, wholegrain bread has a greater amount of fibre. It also has a significant amount of vegetal protein and minerals such as sodium, potassium and some phosphorous.
Bread is the most used cereal food in the MD. A great source of energy since its carbohydrates help us reach the 50% of energy coming from cereals. Preferably wholegrain bread rich in fibre.
Tomato
Vegetable fruit rich in vitamins and minerals. It contains vit. C and A, folic acid and potassium and a very large proportion of water. Raw maintains more nutrients and their best quality.
A medium tomato can give us a good amount of non-heme iron, to prevent anemia if combined with citric fruits. As a fruit, contains a large amount of antioxidants components.
Extra virgin olive oil
Excellent vegetal fat. It has a good amount of monounsaturated fats, without cholesterol. It is consider as the best fat for cooking and dressing/seasoning. Since it is a fat, it contains a lot of calories. Extra virgin olive oil conserves a great quality of its nutrients and flavour. Eaten raw has a perfect nutrition profile
Very well-known and associated to the prevention of cardiovascular diseases. It is very stable and resists high cooking temperatures, it is a great fat to cook with. It should be consumed in moderation because it is a fat, and is a high energy food.
Vinegar
This liquid gives an acid flavour thanks to its micronutrients.
Used as a natural method to increase food safety
Boiled eggs
Eggs have one of the best protein profiles. Of animal origin and rich in fats, it has a significant amount of cholesterol and a large variety of minerals.
Very healthy source of protein, because of its high content in cholesterol it is recommended that eggs should be eaten maximum 2-4 times a week.
Ham
This red meat has a saturated fat profile. It is very salty with a high concentration of sodium.
This kind of meat have good proteins but they must be eaten rare and small proportion for its fat profile and amount of sodium.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
Yes. For those who have a deficiency of vitamins, minerals and fibre.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
A large proportion of vegetables, raw food which maintains its higher nutritional profile, makes this recipe an excellent model of the MD style and all its health benefits.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
This Spanish summer soup is a great source of vitamins and minerals for our organism and is an antioxidant recipe that helps balance our organism. Malnutrition from low income families. They do not eat on a daily basis vegetables and raw foods rich in vitamins and minerals.
