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EasySoups & BrothsmeatCC0 1.0 Universal
Creamy Cordoban Salmorejo (Chilled Andalusian Tomato and Olive Oil Soup with Jamón)
Cordoba's world-famous thick chilled soup: ultra-ripe tomatoes blended with crusty rustic bread, pungent garlic, and generous Andalusian extra virgin olive oil into a silky emulsion, topped with diced jamón and boiled eggs.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
servings
4
- Ripe vine tomatoes, quartered1000 g
- Crustless day-old rustic white bread (pan de telera)200 g
- Spanish extra virgin olive oil120 ml
- Garlic clove, germ removed1 clove
- Jamón Serrano, finely diced80 g
- Hard-boiled eggs, finely chopped2 pc
- Fine sea salt1 tsp
Preparation Steps
1
Blend quartered tomatoes at high speed for 1 minute until liquified; strain through fine sieve to remove skins and seeds.
3 min timer
2
Tear bread into chunks, submerge in strained tomato juice, and allow to soak for 10 minutes.
10 min timer
3
Transfer soaked bread, garlic, and salt to blender; blend while slowly streaming in olive oil to create thick silky emulsion.
3 min timer
4
Chill for at least 2 hours. Serve in chilled bowls garnished generously with diced jamón and chopped boiled eggs.
120 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
12g
Carbohydrates
31g
Fat
28g
Allergens
GlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
