A simple and “creamy” rendition of gazpacho, salmorejo is in my experience a glimpse of traditional Spanish cuisine perfect for the country’s climate. In the scorching summer months, during the afternoons of which not even the locals venture outside, this cold soup is enjoyed morning, noon and night – as a refreshing start to the day, or light evening starter.
Here we are again, yet another delicious recipe inspired by my trip to Spain. As you can tell, I have an exceptional capacity for eating anything remotely Iberian. Happily, this dish, like Patatas Revolconas, reminds one immediately of Spanish cuisine; the culprit in both recipes being paprika. I’m sure that I’ll eventually emerge, with my skin coloured a perfect shade of red and my aura pervaded by a spicy scent, from my love affair with paprika, but today is not that day.
There are a few stark differences between residing in Britain and living in Spain; the language isn’t the same; the summer in Spain is guaranteed (so much so that you could probably return your holiday to the Spanish government if it rained for more than a day); and the fresh produce is far cheaper, yet far better. To be fair that final point is tantamount to a sweeping generalisation, but unless one is actively willing to seek out superb tomatoes, fruits and vegetables in Britain one is likely to be disappointed. However, in Spain it is difficult not to stumble upon magnificent beef tomatoes the way they ought to be – large, colourful and ever so slightly cracked or split. To me there is little doubt that the reason behind this is the preposterous idea the supermarkets have that only food that looks and feels good is worthy of their shelves, despite the fact that these often haven’t finished growing or ripening. I say we do away with the waste and welcome what may not be considered first class produce into our supermarkets.