Salmorejo Cordobes

Name: Salmorejo Cordobes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs ripe roma tomatoes (or 1 can whole San Marzano tomatoes, drained), cored, quartered; 4 oz day-old white bread, crusts removed, torn into pieces; 2 cloves garlic; 2 tbsp sherry vinegar (or red wine vinegar); 6 tbsp extra-virgin olive oil; 1 tsp kosher salt; 2 large eggs, hard boiled, peeled, diced; 2 oz serrano ham or prosciutto, torn into small pieces; 2 tsp extra-virgin olive oil (for finishing)

A thick, silky chilled tomato and bread soup from Cordoba, Spain, blended smooth with olive oil and served with diced hard-boiled egg and cured ham. Plan ahead: chill for at least 2 hours before serving.

30 minEasyServes 4340 cal/serving

SpanishSoupBlenderMediterraneanLow CarbDairy-FreeCorn-Free

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Ingredients

2 lbs ripe roma tomatoes (or 1 can whole San Marzano tomatoes, drained), cored, quartered
4 oz day-old white bread, crusts removed, torn into pieces
2 cloves garlic
2 tbsp sherry vinegar (or red wine vinegar)
6 tbsp extra-virgin olive oil
1 tsp kosher salt
2 large eggs, hard boiled, peeled, diced
2 oz serrano ham or prosciutto, torn into small pieces
2 tsp extra-virgin olive oil (for finishing)

Instructions

1

Soak 4 oz torn into pieces day-old white bread, crusts removed in cold water for 5 minutes, then squeeze firmly to remove most of the water.
2

Combine the soaked bread, 2 lbs cored, quartered ripe roma tomatoes (or 1 can whole San Marzano tomatoes, drained), 2 cloves garlic, 2 tbsp sherry vinegar (or red wine vinegar), and 1 tsp kosher salt in a blender. Blend until very smooth.
3

With the blender running on low, slowly drizzle in 6 tbsp extra-virgin olive oil. Blend on high for 1 full minute until the soup is thick, creamy, and emulsified.
4

Taste and adjust salt and vinegar as needed. Transfer to a container and refrigerate for at least 2 hours until well chilled.
5

While the soup chills, prepare the garnishes: dice 2 hard boiled, peeled, diced large eggs and tear 2 oz torn into small pieces serrano ham or prosciutto into small pieces.
6

Ladle the chilled soup into bowls. Top each with diced eggs, pieces of ham, and a drizzle of 2 tsp extra-virgin olive oil (for finishing). Serve immediately.

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Questions

How much time should I plan for Salmorejo Cordobes?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 4, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Salmorejo Cordobes look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the soup is thick, creamy, and emulsified.

What can I use instead of prosciutto in Salmorejo Cordobes?

The entry for Salmorejo Cordobes calls for 2 oz serrano ham or prosciutto, torn into small pieces. In its place: Thinly sliced serrano ham, or bacon or pancetta where it is cooked into the dish.

Can I make Salmorejo Cordobes gluten-free?

Yes. The gluten in Salmorejo Cordobes is 4 oz day-old white bread, crusts removed, torn into pieces. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Salmorejo Cordobes contain eggs?

Yes: 2 large eggs, hard boiled, peeled, diced. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Salmorejo Cordobes the day before?

Yes. Step 4 is a built-in pause of 2 hours: "Transfer to a container and refrigerate for at least 2 hours until well chilled." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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