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Salmorejo Recipe

15 mins

6 people

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Salmorejo is a cold tomato soup typical from Córdoba, which has rapidly evolved from it’s peasant origins to a truly gourmet dish, widely served by all the top chefs in Spain and reaching International recognition. Salmorejo is a healthy soup, low in calories and perfect to serve as a starter or aperitif on a hot summer’s day. Cordobeses believe that the secret to a good salmorejo is the bread that they use, which always needs to be telera bread, a traditional white bread from Córdoba baked into the shape of a montera or bullfighter’s hat.

Ingredients
Method

1kg ripe plum tomatoes
200g stale country bread, chopped into pieces
100g extra virgin olive oil
1 clove of garlic
Salt to taste
2 hard-boiled eggs, roughly chopped
100g serrano ham, cut into thin strips

To blanch the tomatoes in boiling water, start by scoring with a sharp knife an ‘X’ on the opposite end to the core of each tomato. Add the tomatoes to a large pan of boiling water and boil for 30 to 60 seconds, remove from the boiling water and immediately put the tomatoes in ice water. As they chill, you will see the skins start to pull away from the meat of the tomato.
Peel the tomatoes and place them in a food processor or blender with the garlic and blend until smooth. Add the bread and salt and blend once again until the mixture is very smooth and without any lumps. Finally add the olive oil on a slow stream whilst the blender is running until the oil is fully absorbed.
Season with salt and place the soup in the fridge for at least 2 hours to chill.
Pour the soup into some serving bowls and garnish with the chopped hard-boiled egg, sliced serrano ham and a drizzle of olive oil.

Ingredients

1kg ripe plum tomatoes
200g stale country bread, chopped into pieces
100g extra virgin olive oil
1 clove of garlic
Salt to taste
2 hard-boiled eggs, roughly chopped
100g serrano ham, cut into thin strips

Method

To blanch the tomatoes in boiling water, start by scoring with a sharp knife an ‘X’ on the opposite end to the core of each tomato. Add the tomatoes to a large pan of boiling water and boil for 30 to 60 seconds, remove from the boiling water and immediately put the tomatoes in ice water. As they chill, you will see the skins start to pull away from the meat of the tomato.
Peel the tomatoes and place them in a food processor or blender with the garlic and blend until smooth. Add the bread and salt and blend once again until the mixture is very smooth and without any lumps. Finally add the olive oil on a slow stream whilst the blender is running until the oil is fully absorbed.
Season with salt and place the soup in the fridge for at least 2 hours to chill.
Pour the soup into some serving bowls and garnish with the chopped hard-boiled egg, sliced serrano ham and a drizzle of olive oil.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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