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EasySoups & BrothsmeatCC0 1.0 Universal
Authentic Salmorejo Cordobés (Velvety Chilled Tomato and Olive Oil Soup with Jamón)
The luscious pride of Córdoba: a thick, naturally emulsified chilled soup of ripe summer tomatoes, rustic bread, garlic, and Spanish olive oil, garnished with chopped egg and cured ham.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
servings
4
- Ripe vine tomatoes, quartered1000 g
- Stale rustic white bread crumb150 g
- Spanish extra virgin olive oil100 ml
- Small garlic clove, degermed1 clove
- Sherry vinegar1 tbsp
- Hard-boiled egg, finely chopped1 pc
- Jamón Serrano, finely diced or shredded50 g
- Salt1 tsp
Preparation Steps
1
Blend quartered tomatoes until completely smooth, then strain through a sieve to discard seeds and skins.
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2
Return tomato juice to blender, add bread chunks, garlic, vinegar, and salt. Allow bread to soften for 5 minutes.
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3
Blend on high speed while drizzling in olive oil to create a thick, glossy, velvety orange emulsion. Chill for at least 1 hour. Garnish with chopped egg and jamón before serving.
5 min timer
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Nutrition Facts
per servingCalories
360
Protein
9g
Carbohydrates
28g
Fat
24g
Allergens
GlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
