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Monday Morning Photo - Palacio de la Merced, Cordoba

Once one of the most important buildings in Córdoba, Palacio de la Merced was founded in XIII century as a  Mercedarian monastery. When the order was dissolved it became an orphanage then in the 1970s a Provincial Government seat. The Baroque portal is in the middle of the enormous frontage, the cloisters and monastery church remain and services are still held there today. Palacio de la Merced See the Monday Morning Photo list. Where to Stay in Córdoba city? See my choices in my Only Spain Boutique Hotel collection -  Casas de la Juderia Hotel Balcon de Córdoba Hotel Viento 10 What else to see? Check out my Córdoba - Lots to See and Do post on Luxury Spain Travel.
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Salmorejo - Best Spanish Tapas

Salmorejo is my all-time favourite Spanish dish for those scorching summer days. It used to be a messy business when I made my own but since my cooking day in Malaga I've learnt how to simplify the making and the mess. Here's how I make it now.

8 Tomatoes
1 Medium Baguette
1 Cup Extra Virgin Olive Oil
1 Clove Garlic
Splash of Sherry Vinegar
Pinch of Salt
2 Hard Boiled Eggs
Sliced Serrano Ham
Small red or green pepper (optional)

First scald the tomatoes to make them easy to peel by cutting a cross in the bottom of each one and putting them into boiling water for 30-60 seconds. Remove immediately into a cold water bath and the skin will peel off easily.

Cut the cores out and blend the tomatoes and pepper if used for about 30 seconds, add the bread, but only the soft inside, the quantity can be adjusted according on how thick you like your Salmorejo. Blend well for several minutes.


Tomatoes and Bread 

Salmorejo and Gazpacho

Add a splash of vinegar, salt, and garlic and blend well then add the oil slowly, once incorporated add one hard-boiled egg, adjust seasoning.

Salmorejo ready to chill

Chill and enjoy garnished with bits of jamon and chopped hard-boiled egg. I think of it more as a dip than a soup and serve it with fresh crusty bread.


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