Salmorejo Cordobés - Traditional Spanish Cold Tomato Soup
31kcal
Ingredients
- **For the Salmorejo**
- 1 kg 2.2 lb ripe pear-shaped tomatoes or Roma tomatoes, roughly chopped
- 200 g 7 oz day-old white bread, crusts removed
- 1 medium garlic clove about 5 g, peeled
- 100 ml about ⅓ cup plus 1 tbsp plus 1 tsp Spanish extra virgin olive oil
- 1 tsp about 6 g fine sea salt, plus more to taste
- 1 tbsp 15 ml sherry vinegar, optional, to taste
- **For the Topping**
- 2 large eggs hard-boiled, peeled and finely chopped
- 50 g 1.75 oz jamón serrano, finely chopped or cut into small strips
- 1 tbsp extra virgin olive oil for drizzling, optional
Method
- Wash the tomatoes thoroughly and remove the tough stem ends. Cut them into large pieces and place them in a high-powered blender or a tall container suitable for an immersion blender.
- Blend the tomatoes until completely smooth. For an especially silky texture, pass the tomato purée through a fine-mesh sieve to remove the skins and seeds, then return it to the blender.
- Remove the hard crusts from the bread and tear the soft crumb into smaller pieces. Add the bread to the tomato purée and leave it for approximately 5–10 minutes, allowing it to absorb the tomato juices.
- Add the peeled garlic clove and the salt. Blend for 2–3 minutes, stopping occasionally to scrape down the sides, until the bread has completely disappeared into the mixture.
- With the blender running at a moderate speed, slowly drizzle in the extra virgin olive oil. Continue blending until the salmorejo becomes thick, smooth and creamy, with a slightly lighter orange-red color.
- Taste the salmorejo and adjust the salt if necessary. If your tomatoes need a little more acidity, add a small amount of sherry vinegar, beginning with 1 teaspoon and increasing up to 1 tablespoon only if needed. For the traditional Cordobés version, leave out the vinegar.
- Transfer the salmorejo to a covered container and refrigerate for at least 1 hour, or until thoroughly chilled.
- Meanwhile, prepare the hard-boiled eggs and chop them finely. Cut the jamón serrano into small pieces or thin strips. Keep the toppings refrigerated until serving.
- Stir the chilled salmorejo and taste it once more. If it has become excessively thick, blend in a small spoonful of cold water, although traditional salmorejo should remain considerably thicker than gazpacho.
- Divide between four small bowls or deep plates. Arrange the chopped egg and jamón serrano over the top and finish with a little extra virgin olive oil, if desired.
- Serve chilled, with good crusty bread alongside if you wish.
Nutrition
Calories31kcalFat4gSaturated Fat0.5gPolyunsaturated Fat0.4gMonounsaturated Fat3gSodium0.1mgPotassium0.04mgCalcium0.04mgIron0.02mg
Notes
The best tomatoes: Use very ripe, flavorful tomatoes. Pear-shaped tomatoes or Roma tomatoes are particularly suitable. Avoid tomatoes that are watery and lacking in flavor.
Traditional proportions: The Cordobese gastronomic association's standardized recipe uses 1 kg tomatoes, 200 g bread, 100 g extra virgin olive oil, approximately 5 g garlic and 10 g salt. This version begins with a little less salt so you can adjust to taste.
Choosing the bread: Traditional salmorejo is often made with pan de telera, a white bread associated with Córdoba. A good-quality white country loaf with a substantial crumb is a practical substitute.
Day-old bread: Slightly stale bread is ideal because it absorbs the tomato juices beautifully. Avoid bread with seeds, strong sour flavors or a very coarse whole-grain texture.
Don't soak the bread in water: Let the bread soften directly in the blended tomatoes. Adding water unnecessarily can make the finished salmorejo too thin.
Removing tomato skins and seeds: Straining the initial tomato purée is optional but produces a particularly smooth, velvety texture.
Garlic: One medium clove is usually sufficient. Raw garlic varies considerably in strength, so begin with one clove rather than adding several.
Olive oil: Choose a good Spanish extra virgin olive oil. A mild or medium-fruity variety works especially well. The oil contributes both flavor and the characteristic creamy texture.
Adding the olive oil: Drizzle the oil in gradually while blending. This helps incorporate it evenly into the tomato and bread mixture.
Sherry vinegar: The standardized traditional Cordobese recipe does not contain vinegar. However, some household variations include a little. If your tomatoes are particularly sweet or mild, add vinegar gradually and taste before adding more.
Consistency: Salmorejo should be thick, smooth and spoonable, more like a creamy purée than a liquid soup. It should not be thin enough to drink comfortably from a glass.
Chilling: Refrigerate for at least one hour before serving. The salmorejo should be pleasantly cold, but its tomato and olive oil flavors should still be noticeable.
Traditional garnish: Chopped hard-boiled egg and Spanish ham are the classic finishing ingredients. Jamón serrano is suitable, while jamón ibérico is a delicious alternative.
Vegetarian version: Omit the ham and garnish with chopped egg and a little extra virgin olive oil.
Vegan version: The salmorejo base contains no animal products when made with suitable bread. Omit the egg and ham, and finish with olive oil or a few finely chopped vegetables.
Make ahead: Prepare the salmorejo several hours before serving. Keep covered and chilled, and add the toppings just before bringing it to the table.
Storage: Refrigerate the salmorejo promptly at 4°C (40°F) or below. For best flavor and quality, enjoy within 2–3 days. Store cooked egg and ham toppings separately.
Freezing: Freezing is not recommended for the best texture because the emulsion may separate after thawing.
Allergens: Contains wheat (gluten). The traditional topping contains eggs. Check the ingredients of the bread and ham for any additional allergens.