Thick tomato soup from Cordoba

- 1 Kg red tomatoes
- 1 hard piece of bread from the day before (use only the soft part of the bread)
- Salt
- 1 glass of Olive Oil (8 oz.)
- 1 garlic clove cut in small pieces
- 1 soft-boiled egg
- 1 hard-boiled egg cut in small cubes
- Smoked ham in small cubes


Peel the tomatoes (just if mixer is not strong enough) and cut them in pieces, placing them in the mixer bowl. Add the bread crumbs (soaked in water and then drained), the garlic (it won’t repeat if root removed), salt and a bit of olive oil.
Star beating and add from time to time the rest of oil (same as in mayonnaise sauce).
When cold enough, place in each bowl or soup dish and sprinkle with the cubes of hard-boiled egg and the smoked ham.
As alternative to sprinkle with, it is also used small sheets of smoked cod or small pieces of fried anchovy or simply with some potato straws.
If prefered, spread some in a toast and place on the top some smoked ham of smoked cod.

Thin Bacon Slices

Some thick bacon slices (one cm. thick)

Bread slices

Cut the bacon into small dice and fry in a pan in a little fat, not too much because the bacon itself is fatty. Remove the bacon from the pan, and fry the slices of bread in the same oil. Serve hot.

Tuna Balls

100 grs of tuna fish


- 1 onion


- 1 clove of garlic


- 2 Tbsp of parsley


- 2 eggs


- Some flour to coat the balls


Crumble the tuna fish and then mix with the onions, parsley, and garlic.


Add the eggs, and mix


Form the mixture into ball shapes, coat with flour and fry.

White Anchovies in Vinegar

½ Kg. fresh big white anchovies


2 glasses of sherry vinegar

4 Tbsp. of salt

1 glass of water

3 garlic cloves finely chopped

3 or 4 Tbsp. of finely chopped parsley

5 Tbsp. of Olive Oil.

The anchovies must be washed well, removing both head and bones. Then the anchovies must be thoroughly washed again.

Dry well, and in a bowl, prepare the vinegar, water and salt, stirring well until the salt has dissolved. Then test with one slice of anchovy, placing it into the liquid. If it floats right in the middle it means that the correct mixture of salt and vinegar has been obtained. If it floats on the surface there is too much salt. If it sinks it has too much vinegar. Once the mixture is correct, add the remaining anchovies. Cover the bowl and refrigerate 24 to 48 hours.

Before serving them, the anchovies must be washed in cold water, placed in a dish and covered generously with the garlic, the chopped parsley and the Olive Oil.

They also can be served on slices of toasted bread with some garlic rubbed on the top.