Córdoba-style salmorejo

Name: Córdoba-style salmorejo
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 kg ripe tomatoes; 200 g day-old bread; 1 garlic clove; 100 ml extra virgin olive oil; 1 tablespoon vinegar; Salt; Serrano ham and boiled egg to garnish

A thick, cold tomato and bread cream, topped with ham and boiled egg.

Time: 15 min
Servings: 4
Difficulty: Easy

Salmorejo is the cold cream of Córdoba, thicker than gazpacho thanks to the bread. It is served topped with ham and boiled egg.

Ingredients

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Method

Blend the tomatoes and pass them through a strainer.
Add the chopped bread and let it soak for 10 minutes.
Blend with the garlic, vinegar and salt. Add the oil gradually until emulsified.
Chill in the fridge and serve topped with chopped ham and boiled egg.

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70 min

Córdoba-style salmorejo

Ingredients

⏱ Timer

Method

Andalusian puchero (chickpea and meat stew)

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