While gazpacho has become a staple, its Cordovan cousin deserves just as much of a place on summer plates. Salmorejo is a particularly creamy cold soup, made with tomatoes, bread, garlic, and a generous amount of olive oil. In Córdoba, it is traditionally served with hard-boiled eggs and Iberian ham.
Ingredients for 4 people
- 1 kg of very ripe tomatoes
- 200 g stale white bread or bread from the day before
- 100 g extra virgin olive oil
- 1 clove of garlic
- 10 g salt
- 2 eggs
- 60 to 80 g Iberian ham
Preparation
- Prepare the tomatoes. Wash them, cut them into large chunks, and then blend them. Strain the mixture through a sieve to remove the skins and seeds: this step ensures a particularly smooth texture.
- Add the bread. Cut it into pieces and let it soak for about ten minutes directly in the blended tomato mixture. Then add the garlic and salt, and blend until you have a smooth, creamy consistency.
- Blend until emulsified. Gradually pour in the olive oil while continuing to blend. The mixture should become thick, creamy, and perfectly smooth.
- Chill. Place the salmorejo in the refrigerator for at least 1 to 2 hours. It’s best served very cold.
- Serve. Divide among bowls and add a few pieces of hard-boiled egg along with diced or thinly sliced Iberian ham. A light drizzle of olive oil just before serving is also a nice touch.
The little secret: choose very ripe tomatoes and high-quality extra virgin olive oil. This is a very quick recipe, but since there are so few ingredients, their flavor makes all the difference.
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