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Salmorejo cordobés
Thick chilled tomato and bread soup
Thick, velvety chilled tomato and bread cream from Córdoba
Salmorejo is Córdoba's answer to gazpacho: thicker, richer and simpler, made with just ripe tomatoes, bread, garlic, olive oil and salt, blended into a cream so dense a spoon almost stands up in it. In Córdoba it is served in a shallow earthenware bowl as a first course or tapa, topped with chopped hard-boiled egg and diced cured ham; this vegetarian version keeps the egg (leave it out for a vegan dish) and adds a few crunchy croutons and a thread of olive oil. Chef's tip: use bread with a dense, tight crumb, like a day-old Spanish 'pan de telera' or a firm white loaf; airy supermarket bread makes salmorejo thin and gluey.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salmorejo
- 2 ¼ lb very ripe tomatoesroughly chopped
- 7 oz day-old dense white breadcrusts removed, torn
- 1 clove garlicgerm removed
- 1 tsp sherry vinegaroptional, for brightness
- 1 ½ tsp salt
To garnish
- 2 hard-boiled egg (optional)finely chopped
- 4 tbsp small bread croutons (optional)
- 1 tbsp extra virgin olive oil (optional)
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Method
0/6 doneStep 1: Blend 2 ¼ lb very ripe tomatoes with 1 ½ tsp salt for 1–2 minutes until completely liquid, then push through a sieve to remove skin and seeds. You should have about 900 ml of juice.
2 minStep 2: Pour the tomato back into the blender, add 7 oz day-old dense white bread and 1 clove garlic and leave for 10 minutes, until the bread is fully soaked and soft.
10 minStep 3: Blend on high for 2 minutes until smooth. With the motor running, add ¾ cup extra virgin olive oil (Andalusian picual if possible) in a slow, thin stream; the cream will turn pale orange, glossy and thick.
3 minStep 4: Taste and add 1 tsp sherry vinegar and more salt if needed. If it's too thick to blend, add a splash of cold water; if too thin, add a little more bread and blend again. It should coat a spoon thickly.
Step 5: Chill for at least 1 hour, or up to 3 days, covered.
Step 6: Spoon into shallow bowls, make a little well in the middle and top with 2 hard-boiled egg and 4 tbsp small bread croutons. Finish with a thread of 1 tbsp extra virgin olive oil.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 9 g
- Carbs
- 34 g
- Fat
- 31 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salmorejo cordobés take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of very ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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