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.
Ingredients
1kg very ripe tomatoes
200g stale white bread, crust removed
2 cloves garlic
100ml extra-virgin olive oil
2 tbsp sherry vinegar
Salt
2 hard-boiled eggs, diced
50g cured beef (cecina), diced
Instructions
1Roughly chop tomatoes and place in a blender.
2Tear stale bread into pieces, add to blender with garlic cloves.
3Blend until completely smooth. With the blender running, drizzle in olive oil slowly to create a thick emulsion.
4Add sherry vinegar and salt to taste. Blend again briefly. The texture should be thicker than gazpacho, almost like a cream.
5Chill 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.