Salmorejo Cordobés (Thick Cordoban Tomato and Bread Soup)

A thick, creamy Cordoban tomato soup topped with hard-boiled egg and serrano ham.

TIME BREAKDOWN
Prep: 2h 20m
Cook: 10 min
Total: 2 hours 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1kg ripe tomatoes, roughly chopped
  • 200g stale white bread, crusts removed, torn
  • 1 clove garlic, peeled
  • 100ml extra virgin olive oil, plus extra to serve
  • 2 tbsp sherry vinegar
  • 1 tsp salt
  • 2 large eggs
  • 50g serrano ham, chopped

Method

  1. Put the eggs in a pan of boiling water and cook for 9 minutes, then cool in cold water, peel and chop.

  2. Blend the tomatoes until smooth and pass through a sieve into a large bowl. Add the bread and leave for 10 minutes to soften.

  3. Return the mixture to the blender with the garlic, vinegar and salt. With the motor running, slowly add the oil until the soup is thick, pale and creamy. Taste and adjust the seasoning.

  4. Chill for at least 2 hours. Serve in cold bowls topped with the chopped egg, ham and a drizzle of olive oil.