Spanish · Main · Easy
Salmorejo
Cordoba's silky cold tomato soup, thicker and richer than gazpacho, topped with jamon and egg. Summer in a bowl.
The whole recipe in 60 seconds
Salmorejo, in 5 ideas
- Salmorejo is thicker than gazpacho thanks to the bread emulsion
- It comes from Cordoba, where summer temperatures demand cold soups
- The olive oil must be good; it is a primary flavor, not just fat
- Straining the tomatoes gives the signature velvety texture
- The jamon and egg toppings add salt and richness
What you need
Ingredients
- 2 lbs ripe tomatoes
- 1 cup day old bread, crusts removed
- 1/2 cup olive oil
- 1 clove garlic
- 2 tbsp sherry vinegar
- Salt to taste
- 2 hard boiled eggs, chopped
- 1/4 cup diced jamon serrano
How to make it
Directions
- Blend the tomatoes until completely smooth. Strain out skins and seeds.
- Soak the bread in the tomato puree 10 minutes.
- Blend again with garlic, vinegar, and salt.
- With the blender running, drizzle in the olive oil until silky and emulsified.
- Chill at least 2 hours.
- Serve cold topped with egg and jamon.
Money saver. Use the ripest, cheapest summer tomatoes; this soup exists to celebrate peak tomato season gluts.