Creamy Cordoban Gazpacho

The Cordoban version of gazpacho, called salmorejo, is a cream with a texture that falls somewhere between a dip and a soup. It’s a wonderful accompaniment for crudités or a pile of poached shrimp and is delicious as a sauce. But more often than not it is served in individual bowls, with the traditional garnishes, as a savory warm-weather cream to be eaten with a spoon.