Salmorejo is a cold Spanish soup, typical of the Córdoba area in Andalusia, made from tomato, garlic, pieces of stale bread, extra virgin olive oil and salt. It has a texture similar to a purée and is served with hard-boiled egg, small pieces of jamón serrano (cured ham) and a drizzle of olive oil.
Do not confuse it with gazpacho: it differs in thickness (it is considerably thicker as it contains large quantities of bread), taste (more delicate) and color (orange-red rather than pinkish-red due to the higher oil content). It should be served at room temperature.
Being a refreshing dish, it is perfect for summer. It can be served as a cold starter or, why not, as a main course.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Spanish
- Seasonality: Spring, Summer
Ingredients
- 2 lbs ramato tomatoes (ripe)
- 7 oz stale bread
- 1 clove garlic
- 7 tbsp extra virgin olive oil
- 2 tsp salt
- 2 hard-boiled eggs
- 2 oz prosciutto (cured ham)
- to taste extra virgin olive oil
For the salmorejo you will need
- 1 Bowl
- 1 Hand blender
- 1 Saucepan
- 1 Cutting board
Preparation of salmorejo
The preparation of this very fresh and colorful SALMOREJO is really very easy and quick.
Wash the tomatoes, remove the stem, cut them into large pieces and place them in a large bowl. Also peel the garlic (I used only one clove but you can use two if you prefer) and remove the inner green shoot.
Then add it to the tomatoes and blend everything with an immersion blender.
Add the bread and let it soak for 10 minutes.
Add the salt and the oil and blend all the ingredients until you obtain a smooth, creamy and homogeneous sauce. If you wish, you can strain it through a sieve to remove any tomato residues (seeds and skin) and bread crumbs.Cover the bowl with a lid and cling film and place the salmorejo in the fridge for at least 4 hours.
When serving, garnish with jamón serrano or diced prosciutto, the hard-boiled egg also diced, and finish with a drizzle of raw olive oil.
Storage
Salmorejo keeps in the fridge for 2 days, covered with cling film.
