Salmorejo Cordobes is a refreshing cold soup. The recipe originates from the Andalusian region of southern Spain. Made with fresh ripe tomatoes and yesterday’s bread pulp, this dish is perfect for hot summer days. The dish is typically garnished with Jamon and boiled egg, and a stream of olive oil is poured on top before serving. Salmorejo Cordobes has been enjoyed in Spain for generations, and the key to its success is the high-quality olive oil used in the recipe. In this article, we’ll share a step-by-step guide on how to make this classic Spanish dish at home.
Ingredients
- 1 kg of ripe red tomatoes
- 200 g of yesterday’s bread (pulp)
- 150 ml of extra virgin olive oil
- 1 clove of garlic (without the core)
- 10 g of salt
- 50 g of Jamon (or raw smoked pork without fat, cut into small pieces)
- 1 boiled egg (cut and used as decoration for Salmorejo)
- 1 tbsp. of natural vinegar (wine, from Sherry)
- Greens for decoration (parsley, basil, oregano, etc.)
How to make Salmorejo Cordobes
Step 1. Cut the washed tomatoes into large pieces, removing the dense pulp of the stalk. Put them in a blender and blend until it becomes a homogeneous, finely ground mass.
Step 2. Add pieces of bread pulp and let them soak in tomato juice for 15 minutes.
Step 3. Add salt and garlic (thinly sliced) and blend until smooth.
Step 4. Add almost all of the olive oil, leaving 1 teaspoon per serving to decorate the dish before serving. Blend for 1-2 minutes.
Step 5. Chill the soup before serving.
Step 6. Serve Salmorejo Cordobes in a deep plate, decorating it with pieces of Jamon and boiled egg on top. Add a thin stream of olive oil before serving.
