Cordobesian salmorejo

Ingredients for 6 servings:

• 250 g bread roll(s), stale, diced (dumpling bread)
• 8 tbsp vinegar (sherry vinegar)
• 250 ml olive oil
• 250 g bell pepper(s)
• 750 g tomato(s), ripe aromatic
• 4 shallots
• 3 garlic cloves
• 1 tbsp maple syrup
• 2 eggs
• 80 g sausage, Spanish paprika sausage (chorizo)
• 60 g almond flakes
• 10 sprigs of coriander
• 15 basil leaves
• 2 tbsp tomato paste
• salt and pepper
• some seasoning (Vegeta Natural, seasoning mix without flavor enhancers)
• some cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Refreshing cold vegetable soup from hot Andalusia

Place the bread cubes in a shallow bowl. Combine 250 ml of cold water, sherry vinegar, and olive oil and pour over the dumpling bread. Mix well and let stand for 30 minutes, stirring occasionally. Quarter the peppers, deseed them, and flatten them with your hand. Place skin-side up on a baking tray lined with aluminum foil and roast under the broiler until the skin turns black and blisters. Then, while the peppers are still hot, place them in a freezer bag, seal it tightly, and let the peppers cool. This makes them easier to peel. Cut wedges out the stems of the tomatoes and roughly dice the tomatoes. Peel and roughly dice the peppers. Finely dice the shallots and chop the garlic. Blanch both in boiling water for 20 seconds, pour into a sieve, rinse, and drain thoroughly. In a blender, purée the dumpling bread with the soaking liquid, tomatoes, bell peppers, shallots, basil, garlic, maple syrup, and 200 ml water until very fine. Season with salt, pepper, cayenne pepper, and Vegeta Natural. Add olive oil, sherry vinegar, and water to taste until a creamy (but not too thin!) consistency is reached. Then refrigerate the soup for at least 1 hour. Hard-boil the eggs for 10 minutes, refresh, peel, and roughly dice. Roast the almonds in a dry pan until golden brown. Slice the chorizo. Pick the coriander leaves. Before serving, give the soup another quick stir and season to taste. Garnish with the egg, coriander, chorizo, and flaked almonds and serve. Serve with fresh baguette.