Description
This classic Spanish salmorejo is a thick, creamy chilled tomato soup made with ripe tomatoes, crusty bread, olive oil, garlic, and sherry vinegar, topped with jamón serrano and hard-boiled egg.
Ingredients
For the Salmorejo Cordobés:
- 5 medium vine-ripened tomatoes, quartered (about 1¼ lbs)
- 1 garlic clove
- 100g crusty bread (about 3-4 slices), cubed + more for serving
- 1 tsp sherry vinegar
- ⅓ cup extra-virgin olive oil (72g), plus more for drizzling
- Salt, to taste
- 100g jamón serrano, diced
- 2 hard-boiled eggs, diced
Instructions
For the Salmorejo Cordobés:
- Add the quartered tomatoes, garlic, and a small pinch of salt to a high-powered blender and blend until completely smooth.
- Add the cubed bread and push it down with a spoon to completely cover it in the tomato mixture. Let it sit for 5-7 minutes to soften.
- Add the sherry vinegar, and blend again until smooth. With the blender on low, slowly stream in the olive oil until the mixture is thick, creamy, and emulsified.
- Add the sherry vinegar and salt to taste. Blend briefly to combine.
- Transfer to a bowl and refrigerate until thoroughly chilled, at least 1 hour.
- Serve cold topped with diced jamón serrano, hard-boiled egg, and a drizzle of olive oil. Serve with crusty bread, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: No Cook
- Cuisine: Spanish