Salmorejo

Salmorejo

Salmorejo

A thick, velvety cold soup from Córdoba — blended ripe tomatoes and bread emulsified with olive oil and garlic, served with a garnish of hard-boiled egg and jamón serrano.

Cuisines

Spanish

Best for

Lunch Dinner

Build a full meal around Salmorejo

Get a matched combo of sides and accents

Recipe

Prep: 15 min 2-3 servings

Ingredients

Tomato 4 medium Tomato , chopped
Garlic 1 clove Garlic , finely chopped
Bread 75 grams Bread , stale
olive oil 100 ml Olive oil , extra virgin
sherry vinegar 1 tablespoon Sherry vinegar
salt — Salt , to taste
serrano ham 2 slices Serrano ham
Egg 2 Egg , hard-boiled

Instructions

  1. 1 Peel and roughly chop the tomatoes, then place them in a blender.
  2. 2 Add the garlic clove and blend until smooth.
  3. 3 Soak the stale bread in water for a few minutes, then squeeze out the excess water.
  4. 4 Add the soaked bread to the tomato mixture and blend again until smooth.
  5. 5 Slowly add the olive oil while blending to emulsify the mixture.
  6. 6 Add the sherry vinegar and salt to taste, blending until fully combined.
  7. 7 Chill the salmorejo in the refrigerator for at least 30 minutes.
  8. 8 Before serving, chop the Serrano ham and hard-boiled eggs.
  9. 9 Serve the chilled salmorejo in bowls, garnished with chopped Serrano ham and hard-boiled eggs.

Tips

For a smoother texture, strain the tomato mixture before adding the bread.