Salmorejo Cordobés Tradicional
Córdoba's creamy chilled tomato soup: fresh vine tomatoes, rustic crusty bread, extra virgin olive oil, and garlic blended until ultra-velvety, garnished with diced Jamón Serrano and hard-boiled egg.
Ingredients
- • 1kg ripe red vine or plum tomatoes, cored and chopped
- • 180g stale rustic white bread (pan de telera cordobesa o candeal), crusts removed
- • 100ml high-grade Spanish extra virgin olive oil (arbequina o picual)
- • 1 clove garlic, germ removed
- • 1 tsp fine sea salt, 1 tbsp sherry vinegar (optional)
- • Garnish: 2 hard-boiled eggs chopped, 50g diced Jamón Serrano or Ibérico
Preparation Steps
Blend the chopped tomatoes in a high-speed blender until completely puréed. Strain through a fine sieve into a bowl to remove all seeds and skins.
Tear stale bread into chunks and submerge in the tomato purée for 10 minutes to soften.
Add garlic and salt to the blender with the tomato-bread mixture. Blend on high while slowly pouring in the olive oil in a steady stream until an extraordinarily thick, creamy, pale-orange emulsion forms. Chill for 2 hours.
Ladle cold salmorejo into chilled shallow bowls. Top generously with diced jamón and chopped hard-boiled egg, finishing with a drop of olive oil.