We spent late June in Spain. We visited Bilbao, Salamanca, and Madrid. In each city we ate Salmorejo. Each recipe was subtly different, but all were amazing. Comparisons to gazpacho are unavoidable, but Salmorejo is, hands down, the best cold soup on earth. It is simplicity itself as the only ingredients are tomatoes, bread, olive oil, and a touch of vinegar, along with toppings, which may vary.  The key to success is that the ingredients, especially the tomatoes and olive oil, must be of superb quality. The hard boiled egg topping in this recipe is not entirely typical, but some version of the Serrano ham is entirely typical. I have tried replacing the Serrano ham with crisply fried smoked bacon. That works fabulously well.

Antonia’s Salorejo recipe

First tomatoes

Today I harvested the first cucumbers, and the first tomatoes from the hoophouse. Tomatoes included , Alicante, Flamme, Aunt Lucy Italian Paste, Coyote, Earl of Edgecombe, Baselbieter Rotelli, Beams Yellow Pear, Sebastopol, Indische fleiche, Slava, Bloody Butcher, Kimberly, Tigerella, Buckbees New 50 day, Amy’s Apricot, Amy’s Sugar Gem, Washington Cherry, Aurora and Debarao.