Spanish designer and rug innovator Nani Marquina founded her eponymous company in 1987 in Barcelona. Design and creativity runs in the Marquina family, with Nani’s father Rafael considered one of Spain’s 20th century design pioneers and known for creating the famous ‘Marquina 1961’ oil cruet.
Forging a career in textile design, Nani began creating rugs at a time when there were no contemporary-looking rugs in Spain. The family-run company first started working with makers locally before going on to collaborate with artisans around the world, including in India, Pakistan and Nepal. This opened up a world of possibility, discovering the ancient techniques of traditional weavers and the value of rugs in certain cultures.
Today, Nanimarquina’s designs can be found on the walls of the UN’s headquarters in Geneva, as well as retail stores for luxury brands including Loewe and Fendi, and in hotels around the world. She has collaborated with internationally renowned designers including Jaime Hayón, Doshi Levien, Ilse Crawford, Ron Arad and Neri & Hu.
Here, Nani shares her recipe for salmorejo, a secret alternative to the more widely-known Spanish cold tomato soup, gazpacho. While these dishes share a lot in common, salmorejo is considered to be the thicker, creamier variation of the two. Salmorejo is quick and easy to prepare, perfect to enjoy in the warmer summer months.
If you also want to try your hand at making a gazpacho, view Mario Ruiz’s elevated version of the dish here.
250g extra-virgin olive oil
1 tsp salt
Small chunks of Jamon
1 boiled egg
- Peel the tomatoes and place them in a blender. Blend them until you get a smooth paste.
- In a separate bowl, place the bread and cover it with the tomato purée and let the bread marinate for 10 minutes.
- Add the olive oil and salt, whisk together until you get a smooth and homogenous paste.
4. Place the mixture in the fridge to cool for 1 hour.
5. Serve in a bowl and decorate with some small chunks or Jamon and boiled egg.