Salmorejo
A thick, creamy cold tomato and bread soup from Córdoba, topped with ham and egg.
Serves 4
Prep 15 min
Ingredients
- 2 lb ripe tomatoes, chopped
- 1/2 lb stale bread, crusts removed, torn
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons salt
- 2 hard-boiled eggs, chopped
- 1/4 cup diced serrano ham
Steps
Step 1. Blend the tomatoes until smooth. Strain.
Step 2. Add the bread and let it soak for 10 minutes.
Step 3. Add the garlic, vinegar, and salt, and blend, pouring in the oil in a stream until thick and creamy.
Step 4. Chill for at least 2 hours. Top with egg, ham, and a drizzle of oil.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.