SALMÓREJO
Regadera, Córdoba
Often served as a side, this thick, cold summer soup originated in the Spanish city of Córdoba, Andalucia, and is today eaten throughout the region. Made with skinned tomatoes that are pureed with white bread, extra virgin olive oil and garlic, it’s garnished with fried bread, strips of Iberico ham and chopped, hard-boiled eggs. At Regadera, chef Adrián Caballero’s
