KITCHEN PRACTICE 2 — Making a Thick Salmorejo
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Chapter: Spanish Cookery 6 — Cold Soups: Gazpacho & Salmorejo

TASK
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Make a thick salmorejo — tomato, garlic, a generous amount of bread,
oil, and vinegar only — and garnish with diced jamón and chopped
hard-boiled egg.

WHAT TO DO
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1. Boil one egg until hard-boiled, cool, peel, and chop finely. Set
   aside.
2. Dice a small amount of jamón (serrano or ibérico) finely. Set
   aside.
3. Tear a generous amount of stale, crustless bread into pieces —
   noticeably more bread relative to the tomato than a gazpacho
   would use — and soak briefly in a little water, then squeeze out
   the excess.
4. Blend 5-6 ripe tomatoes with 1 garlic clove and the soaked bread
   until completely smooth.
5. With the blender running, stream in olive oil slowly until the
   mixture thickens noticeably and turns pale orange.
6. Add a small splash of sherry vinegar and salt to taste, then chill
   thoroughly.
7. Serve in a bowl, topped with the chopped egg and diced jamón.

WHAT TO EXPECT
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- The finished salmorejo should be noticeably thicker than the
  gazpacho from Kitchen Practice 1 — thick enough to hold a spoon
  upright briefly, or coat the back of a spoon heavily.
- The colour should be a deeper, more uniform orange than gazpacho,
  since there's no green pepper or cucumber diluting it.
- The jamón and egg garnish should sit visibly on top rather than
  being blended in, giving each spoonful a mix of cold, smooth soup
  and small, distinct bites of salt and richness.

WHY THIS WORKS AS AN ANSWER
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Making salmorejo directly after gazpacho makes their real difference
in ingredients and texture immediately obvious side by side, rather
than something to take on faith from the comparison table alone.