Name: Salmorejo Cordobes Classic
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg (2.2 lb) very ripe vine tomatoes, roughly chopped; 200 g (7 oz) day-old rustic country bread, crusts removed and torn into chunks; 150 ml warm water, for soaking the bread; 2 garlic cloves, peeled and roughly chopped; 1 1/2 tsp fine sea salt, plus more to taste; 125 ml (1/2 cup) extra-virgin olive oil, preferably Spanish; 1 1/2 tbsp sherry vinegar; Cold water, as needed to loosen; 2 large eggs, hard-boiled and finely chopped; 80 g (3 oz) jamon serrano, finely diced; A few drops of olive oil, for drizzling

Salmorejo Cordobes is a silky cold soup from Cordoba in Andalusia, Spain, made by emulsifying ripe tomatoes with stale bread, garlic, and a generous pour of good olive oil. Served ice-cold and topped with chopped hard-boiled egg and diced jamon, it is richer and thicker than its cousin gazpacho and is the ultimate summer refresher.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

475 kcalCalories
32 gFat
6 gSaturated Fat
35 gCarbs
5 gFiber
12 gProtein
520 mgSodium
620 mgPotassium
75 mgCalcium
2.5 mgIron
28 mgVitamin C
110 mcgVitamin A

Ingredients

For the soup base

1 kg (2.2 lb) very ripe vine tomatoes, roughly chopped
200 g (7 oz) day-old rustic country bread, crusts removed and torn into chunks
150 ml warm water, for soaking the bread
2 garlic cloves, peeled and roughly chopped
1 1/2 tsp fine sea salt, plus more to taste
125 ml (1/2 cup) extra-virgin olive oil, preferably Spanish
1 1/2 tbsp sherry vinegar
Cold water, as needed to loosen

For the traditional garnish

2 large eggs, hard-boiled and finely chopped
80 g (3 oz) jamon serrano, finely diced
A few drops of olive oil, for drizzling

Directions

Place the torn bread in a bowl, pour the warm water over it, and let it soak for about 15 minutes until soft. Squeeze the bread gently to remove excess water and set aside.
Add the chopped tomatoes, garlic, and 1 1/2 teaspoons of salt to a blender or food processor. Blend on high for 1 to 2 minutes until completely liquefied.
Add the soaked bread to the tomatoes and blend again for 2 to 3 minutes, until the mixture is smooth and slightly thickened.
With the blender running on low, slowly drizzle in the olive oil in a thin steady stream so it emulsifies into the soup. Pause, scrape down the sides, and blend once more.
Add the sherry vinegar and pulse to combine. Taste and adjust with more salt or a splash of cold water if the salmorejo is thicker than heavy cream. For an ultra-silky texture, press the mixture through a fine-mesh sieve.
Transfer to a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours, or until very cold.
To serve, stir the salmorejo briefly and pour into shallow bowls. Top each portion with a generous spoonful of chopped hard-boiled egg and diced jamon serrano, then finish with a small drizzle of olive oil.
Serve immediately while still cold, accompanied by extra bread on the side if desired.

Cook’s Notes

Use the ripest, deepest-red tomatoes you can find; under ripe tomatoes will make the soup pale and acidic.
Day-old, slightly stale bread is essential; fresh bread turns gummy while stale bread blends into a velvety puree.
Straining through a fine-mesh sieve is optional but gives the classic restaurant-smooth texture that distinguishes salmorejo from gazpacho.
Salmorejo keeps well in the refrigerator for up to 2 days; stir before serving and add a splash of cold water if it thickens.
For an authentic Cordoba finish, use a robust Spanish extra-virgin olive oil such as Picual or Hojiblanca; the flavor really shines through.