Salmorejo
Salmorejo is a velvety chilled tomato soup with a rich, almost creamy body despite containing no dairy. Bright, sweet tomatoes, good olive oil, and a little sherry vinegar create a deeply refreshing dish, made even better with savory jamón and tender egg on top.
Ingredients
Base
- 700 gripe tomatoes
- 100 gstale white bread, crust removed if very thick
- 1 small clove (3 g)garlic
- 10 mlsherry vinegar
- 60 mlextra-virgin olive oil
- 4 gfine salt
Toppings
- 1 largeegg
- 30 gjamón serrano, finely diced
- 5 mlextra-virgin olive oil
Instructions
- 1
Bring a small saucepan of water to a boil. Lower in the egg and boil for 9 minutes for a firm yolk. Transfer to cold water to stop the cooking. While it cooks, core the tomatoes and roughly chop them, tear the bread into pieces, and peel the garlic.
- 2
Put the chopped tomatoes, bread, garlic, sherry vinegar, and fine salt into a blender. Blend for 1 minute, then let it stand for 1 minute so the bread fully hydrates; this helps the soup turn silky without needing long blending.
- 3
Blend again on high speed and slowly drizzle in the 60 ml olive oil until the mixture becomes smooth, thick, and glossy, like a pourable purée. Taste and adjust salt if needed. For the finest texture, push through a sieve if your blender is not very powerful.
- 4
Peel the cooled egg and chop it finely. Finely dice the jamón serrano.
- 5
Divide the salmorejo between 2 bowls. Top with the chopped egg and jamón, then finish each portion with a light drizzle of the remaining olive oil. Serve immediately; if your tomatoes were not well chilled, refrigerate for a few minutes before serving.
Nutrition per serving
Notes
- •Use very ripe, flavorful tomatoes; because the recipe is so simple, tomato quality determines the final taste.
- •A dense white loaf from the day before works best. Very fresh sandwich bread can make the texture pasty.
- •For a colder, more traditional result within the time limit, keep the tomatoes in the fridge beforehand.
- •If you prefer a milder garlic note, cut the clove in half and remove the germ before blending.
Background
Salmorejo is a traditional cold soup from Córdoba in Andalusia. It is related to gazpacho but is thicker and creamier, enriched with bread and olive oil, and is classically finished with hard-boiled egg and jamón.
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