Salmorejo Cordobés
A traditional thick and creamy cold tomato soup from Córdoba, Spain, enriched with bread and extra virgin olive oil.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 kg Ripe plum tomatoes
- 200 g Day-old white bread (telera or baguette style)
- 150 ml Extra virgin olive oil
- 1 piece Garlic clove
- 1 tsp Salt
- 2 pieces Hard-boiled eggs
- 50 g Serrano ham
- 1 tsp Sherry vinegar(optional)
Instructions
- 1
Wash the tomatoes and remove the cores, then blend them until completely liquid.
- 2
Strain the blended tomatoes through a fine-mesh sieve into a bowl to remove skins and seeds.
- 3
Add the bread pieces to the tomato juice and let them soak for about 5 to 10 minutes until softened.
- 4
Add the peeled garlic clove and salt to the tomato and bread mixture.
- 5
Blend the mixture at high speed while slowly drizzling in the extra virgin olive oil to create a thick, creamy emulsion.
- 6
Taste and adjust salt or add a splash of vinegar if desired, then chill in the refrigerator for at least 2 hours.
- 7
Finely dice the hard-boiled eggs and chop the Serrano ham into small bits.
- 8
Serve the cold soup in bowls topped with the chopped egg and ham.
Nutrition per Serving
420
Calories
12g
Protein
35g
Carbs
28g
Fat
4g
Fiber
6g
Sugar
780mg
Sodium
Ratings & Reviews
No ratings yet
