TABELIAAUTHENTIC RECIPE
SalmorejoSalmorejo: Chilled Tomato and Bread Soup
A rich cold dish from Córdoba, made by emulsifying tomatoes and bread with olive oil. It contains no cucumber or green pepper and is finished with boiled egg and jamón.
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Ingredients (4 servings)
- Tomatoes1000 g
- BreadWhite bread crumb200 g
- Olive oilFor emulsifying100 ml
- Garlic5 g
- Salt7 g
- EggsHard-boiled eggs for garnish2 pieces
- Jamón serranoFor garnish50 g
- WaterFor boiling the eggs1000 ml
Method
Soak the bread in the tomatoes
- 1 Meanwhile(While the bread soaks in the tomato) put 1L water in a small pot and start bringing it to a boil for the eggs.
- 2 Remove the stem ends from 1kg tomatoes, cut them up, blend for 1 minute and pass through a sieve.
- 3 Tear up 200g bread, add to the tomato and soak for 10 minutes.
- 4 Peel 5g garlic and remove the central sprouts.
Ready when
Continue when the bread has absorbed the tomato liquid and has no hard centre.
Prepare the egg and jamón garnish
- 1 Gently lower 2 eggs into the boiling water in the small pot and boil for 10 minutes.
- 2 Cool under running water, peel and chop finely.
- 3 Cut 50g jamón into 5mm cubes.
Ready when
Continue when the egg yolks are fully set and the chopped garnish is even.
Blend the tomatoes and oil into a thick cream
- 1 Add the garlic and 7g salt to the tomato and bread and blend for 2 minutes.
- 2 With the blender running, pour 100ml olive oil in a thin stream into the tomato and bread paste and blend for another 1 minute.
Ready when
Continue when the mixture is thick enough to spoon, without bread particles or a separate layer of oil.
Chill and finish with the two garnishes
- 1 Transfer to a container, cover and refrigerate for 2 hours.
- 2 Divide among 4 shallow bowls and scatter the chopped egg and jamón evenly over them.
Ready when
The dish is ready when the egg and jamón rest on the cold orange cream.
About this dish
Cold salmorejo is one of the dishes that represent Córdoba’s food culture. This thick preparation combines tomatoes, bread and olive oil and is a familiar starter in the city’s bars and tabernas.
The ingredients supporting local cooking come from the surrounding land. Córdoba’s tourism guide lists vegetables and olive oil from the Guadalquivir valley and the Campiña, together with jamón from the mountains, among the products that shape the region’s table.
Adding boiled egg and jamón to salmorejo brings these products together in a single dish.
Bring the full course home next weekend.
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