Salmorejo is cold tomato soup traditionalli from Andalucia, town Cordoba. There is a street called Salmorejo in Cordoba, where the recipe is engraved on the wall.
Originally this cold soup was made without tomatoes. Just bread, garlic, water and olive oil.
- 1kg ripe tomatoes
- 1 small clove of garlic
- 150-200g of stale bread
- 150-200g extra virgin oilive oil
- 30g white wine vinegar (optional)
- salt to taste
- 1-2 egg
- 100g of Jamon Iberico
- Wash tomatoes and with a pointy knife, get rid of the green roots. Then cut them on halves or quarters.
- First blend half of tomatoes and place pan there, so it absorbs liquid. Then, when bread is soft, blend it with pan, rest of tomatoes, vinegar, and garlic (cut in half and remove stem). Then slowly pour oil, while blades are running.
- Pass through a fine chinois (or sieve). Season with salt, chill and serve with the following garnish.
- In saucepan boil eggs for 9-10 min, refresh in ice-cold water, peel, and chop
- Slice jamon about 1-2 mm thick and cut on strips.
- For salmorejo best are ripe plum or vine tomatoes
- Use good quality extra virgin olive oil
- Use apple cider vinegar if you don’t have wine one
- Watch out for calories, as this soup contains quite a lot of bread
- As for bread, you can use wholemeal, oatmeal, seeded, etc, to make this soup healthier
- If tomatoes were not that ripe, add one sweet apple to the recipe