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

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.

Questions

Can I make Salmorejo Cordobes gluten-free?

Yes. The gluten in this entry 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.

How long does Salmorejo Cordobes keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Salmorejo Cordobes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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