Recipe of Salmorejo, a traditional cold Spanish soup originating from Córdoba, Andalusia. This refreshing dish is made from ripe tomatoes, stale bread, garlic, and olive oil, blended into a creamy consistency. Salmorejo is a perfect appetizer or light meal, especially in the summer, and is often garnished with hard-boiled eggs and cured ham for added texture and flavor.
Cooking Time:
30 minutes
Ingredients:
- 2 lbs ripe tomatoes
- 3.5 oz stale bread (preferably white bread)
- 1 garlic clove
- 5 oz extra virgin olive oil
- 1 tsp salt (adjust to taste)
- 2 hard-boiled eggs (for garnish)
- 2 oz cured ham (e.g., Jamón Serrano) for garnish
Recipe:
- Prepare the tomatoes: Peel the tomatoes by scoring the skin with an “X,” blanching them in boiling water for 30 seconds, and then placing them in ice water. Remove the skins and chop them roughly.
- Soften the bread: Soak the stale bread in water for a few minutes, then squeeze out the excess liquid.
- Blend the ingredients: In a blender, combine the peeled tomatoes, soaked bread, garlic, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning if needed.
- Chill the soup: Refrigerate the soup for at least 2 hours before serving to allow the flavors to meld.
- Prepare the garnish: Chop the hard-boiled eggs and cured ham into small pieces.
- Serve the salmorejo: Ladle the chilled soup into bowls, then top with chopped egg and ham. Drizzle with a little olive oil for an extra touch.
