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
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 4 medium | ripe tomatoes |
| 1 clove | garlic |
| 75 grams | stale bread |
| 100 ml | extra virgin olive oil |
| 1 tablespoon | sherry vinegar |
| — | salt to taste |
| 2 slices | serrano ham |
| 2 | hard-boiled eggs |
Instructions
- 1 Peel and roughly chop the tomatoes, then place them in a blender.
- 2 Add the garlic clove and blend until smooth.
- 3 Soak the stale bread in water for a few minutes, then squeeze out the excess water.
- 4 Add the soaked bread to the tomato mixture and blend again until smooth.
- 5 Slowly add the olive oil while blending to emulsify the mixture.
- 6 Add the sherry vinegar and salt to taste, blending until fully combined.
- 7 Chill the salmorejo in the refrigerator for at least 30 minutes.
- 8 Before serving, chop the Serrano ham and hard-boiled eggs.
- 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.