Salmorejo – chilled tomato and bread soup
Córdoba's chilled cream of ripe tomato, bread, garlic and plenty of extra virgin olive oil, thicker than gazpacho. Served very cold, topped with chopped hard-boiled egg and serrano ham.
- 1 h 25Time
- 16 minHands-on
- 4Portions
- ≈ €1.30per portion
- 560kcal per portion
Ingredients for 4 portions
- 1 kgTomato, ripe
- 200 gBread, day-old
- 1 cloveGarlic
- 150 mlOlive oil
- to tasteSalt
- 2Eggs
- 60 gProsciutto, diced
Method
- Wash and roughly chop the tomatoes, then blend until very smooth.
- Add the torn bread and the peeled garlic and leave the bread to soak for about 10 minutes.
- Meanwhile, boil the eggs for 10 minutes, cool them in cold water, then peel and chop.
- Blend again and, with the motor running, pour in the olive oil in a thin stream until the cream is thick, smooth and orange. Season with salt.
- Chill for at least 1 hour, until very cold.
- Serve in bowls, topped with the chopped egg and diced ham.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
