Soups
Salmorejo
The thick, cold tomato cream from Córdoba, topped with Ibérico ham and chopped egg.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 590 kcalper serving
Ingredients
4 servings
- Ripe tomatoes1 kg
- Day-old white bread200 g
- garlic1 clove
- Olive oil150 ml
- Sherry vinegar1 tbsp
- Eggs2
- Ibérico ham, in small pieces60 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Hard-boil the eggs, cool them in cold water and peel them.
- 2
Blend the tomatoes until very smooth and pass them through a sieve.
- 3
Tear the bread into the tomato and let it soak.
- 4
Add the garlic, vinegar and salt and blend again, pouring in the oil slowly until thick and creamy.
- 5
Chill in the fridge until very cold.
- 6
Serve topped with chopped egg, ham and a thread of olive oil.
Tips and questions
- What is the difference between salmorejo and gazpacho?
- Salmorejo is just tomato, bread, oil and garlic, so it is much thicker and eaten with a spoon. Gazpacho adds pepper, cucumber and water and is drunk.
- How long does it keep?
- Up to 3 days in the fridge, covered. Add the egg and ham only when serving.
- Can I make it gluten-free?
- Yes, with gluten-free bread. It needs bread to get its thick texture, so do not just leave it out.
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