Salmorejo Cordobes
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.
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
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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.
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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.
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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.
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4
Taste and adjust salt and vinegar as needed. Transfer to a container and refrigerate for at least 2 hours until well chilled.
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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.
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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.