A thick, velvety cold soup from Córdoba made by blending ripe tomatoes with stale bread, garlic, and generous olive oil into a creamy emulsion, topped with diced hard-boiled egg and cured beef.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide bowl
Garnishes: diced egg, cured beef, olive oil drizzle
Accompaniments: bread sticks
Instructions
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1
Roughly chop tomatoes and place in a blender.
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2
Tear stale bread into pieces, add to blender with garlic cloves.
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3
Blend until completely smooth. With the blender running, drizzle in olive oil slowly to create a thick emulsion.
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4
Add sherry vinegar and salt to taste. Blend again briefly. The texture should be thicker than gazpacho, almost like a cream.
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5
Chill for at least 2 hours. Serve in bowls topped with diced hard-boiled egg and cured beef.
Did You Know?
Salmorejo is thicker than its cousin gazpacho and never contains cucumber or pepper — Cordobeses consider these additions heretical.
Chef's Notes
Equipment Tips
- blender
- large bowl
Garnishing
diced egg, cured beef, olive oil drizzle
Accompaniments
bread sticks
The Story Behind Salmorejo Cordobés
Salmorejo predates the arrival of tomatoes from the Americas. The original Roman-era version was simply bread, garlic, olive oil, and vinegar. When tomatoes arrived in the 16th century, Córdoba embraced them wholeheartedly, creating the vibrant orange soup known today.
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