Salmorejo is a quintessential dish from Córdoba, embodying the vibrant culinary traditions of Andalusia. Unlike gazpacho, this soup is thicker and more luxurious, blending ripe tomatoes with bread, olive oil, and garlic to create a silky, intense flavor profile that captures the essence of Spanish summer.
Originating in the southern Spanish region of Andalusia, salmorejo represents the resourcefulness of traditional Spanish cooking, transforming simple ingredients into a sophisticated and refreshing dish that perfectly balances acidity, richness, and depth.
Ingredients
- 1 kg ripe tomatoes, very red and ripe
- 200g day-old white bread, crusts removed
- 100 ml extra virgin olive oil
- 2 garlic cloves
- 30 ml sherry vinegar
- 1 tsp sea salt
- 2 hard-boiled eggs, chopped
- 100g Serrano ham, finely diced
Instructions
- Wash and roughly chop tomatoes, removing any hard stems. Place in a large blender and process until completely smooth, about 2-3 minutes.
- Remove bread crusts and soak bread pieces in the tomato purée for 5 minutes, allowing bread to absorb liquid and soften.
- Add garlic, salt, and sherry vinegar to the mixture. Blend on high speed while gradually drizzling in olive oil to create an emulsified, creamy texture.
- Pass the mixture through a fine-mesh strainer to ensure ultimate smoothness, pressing with a spatula to extract all liquid.
- Refrigerate the soup for at least 2 hours to chill and allow flavors to meld.
- Before serving, taste and adjust seasoning if needed.
- Pour into chilled bowls and garnish with chopped hard-boiled eggs and diced Serrano ham.
Chef Tips
- Use the ripest, most flavorful tomatoes for best results
- Can be stored in refrigerator for 2-3 days
- Serve very cold for maximum refreshment
- Avoid using watery tomatoes which can dilute the soup’s intensity
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