Antequera’s chilled tomato soup

This thick, creamy, chilled soup is very different from its cousin, gazpacho. Under the banner salmorejo, it hails from Córdoba (usually with an extra edge of vinegar and garnished with chopped boiled egg and jamón), but Antequera, only 60 miles (100 km) to the south, hotly disputes this. Diego explains that some cooks peel the tomatoes, but he merely cores them.