Salmorejo
A thick, creamy, and vibrant cold tomato soup from Córdoba, Spain. It's a richer, more substantial cousin to gazpacho, traditionally garnished with finely diced jamón serrano and hard-boiled egg.
🧂 Ingredients
- 1 kg Ripe tomatoes(Use the ripest, most flavorful tomatoes available, such as Roma or heirloom varieties. Roughly chop them.)
- 200 g Stale white bread(Day-old or slightly stale crusty white bread (like baguette or ciabatta) works best. Remove the crusts and tear into chunks.)
- 100 ml Extra virgin olive oil(A good quality Spanish olive oil will enhance the flavor.)
- 1 clove Garlic(Peeled. Adjust to your taste; start with half if you prefer a milder garlic flavor.)
- to taste Salt
- 50 g Jamón serrano(Finely diced, for garnish.)
- 2 Hard-boiled eggs(Finely chopped or grated, for garnish.)
👨🍳 Instructions
- 1
Prepare the tomatoes: Place the roughly chopped ripe tomatoes into a blender. Blend on high speed until completely smooth and pureed. For an ultra-smooth texture, pass the tomato puree through a fine-mesh sieve into a bowl, pressing to extract all the liquid and pulp. Discard any seeds or skins left in the sieve. This step is optional but recommended for a refined finish.
⏱️ 5 minutes - 2
Soak the bread: Place the torn chunks of stale bread into a bowl. Add about 1/2 cup (120ml) of water to moisten the bread. Let it soak for about 5 minutes until softened. Squeeze out any excess water thoroughly.
⏱️ 5 minutes - 3
Emulsify the salmorejo: Add the soaked and squeezed bread, the peeled garlic clove, and a pinch of salt to the blender with the tomato puree. Blend until well combined. With the blender running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue blending until the mixture is thick, smooth, and emulsified, resembling a creamy soup or thick sauce. Taste and adjust salt if needed.
⏱️ 10 minutes - 4
Chill thoroughly: Transfer the salmorejo to an airtight container and refrigerate for at least 2 hours, or preferably longer, until very cold. Chilling allows the flavors to meld and the soup to thicken further.
⏱️ 2 hours - 5
Serve: Ladle the chilled salmorejo into individual bowls. Garnish generously with the finely diced jamón serrano and chopped hard-boiled egg. Drizzle with a little extra olive oil just before serving, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to great salmorejo is using the ripest, most flavorful tomatoes you can find. They should be soft to the touch and smell fragrant.
- ✓Ensure the bread is stale but not rock hard. If your bread is very fresh, you can lightly toast it before tearing.
- ✓The consistency should be thick and creamy, almost like a sauce. If it's too thin, you can add a little more soaked bread; if too thick, a tiny splash of cold water.
- ✓Chill the salmorejo for a minimum of 2 hours, but overnight is even better for the flavors to fully develop.
- ✓For a smoother texture, consider using an immersion blender or a high-powered blender and straining the mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of sherry vinegar to the blend for a subtle tang.
- Top with crumbled hard-boiled egg and finely chopped chives or parsley.
- Serve with croutons instead of jamón.
- For a vegetarian version, omit the jamón and egg garnish.
- Add a small piece of cooked chicken or flaked tuna for a more substantial meal.