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.
- 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.