Salmorejo, Thick Andalusian Tomato Cream

Name: Salmorejo, Thick Andalusian Tomato Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Stale white bread (crusts removed); 2 cloves Garlic; 150 ml Extra virgin olive oil; 1 tbsp Sherry vinegar (or red wine vinegar); 1 tsp Salt (to taste); 3 large Hard-boiled eggs; 70 g Serrano ham (diced)

Difficulty

easy

Time

30m

Price Category

average

Calories

Medium

Salmorejo is a classic Andalusian cold soup, a true gem of Spanish cuisine. This thick, creamy tomato soup originates from Cordoba and is a perfect choice for hot summer days. It's made from simple yet flavorful ingredients like ripe tomatoes, bread, garlic, and extra virgin olive oil. Traditionally, it's served with hard-boiled eggs and Serrano ham, which enrich its flavor and texture.

ingredients

4 Servings

200 g Stale white bread (crusts removed)2 cloves Garlic150 ml Extra virgin olive oil1 tbsp Sherry vinegar (or red wine vinegar)1 tsp Salt (to taste)3 large Hard-boiled eggs70 g Serrano ham (diced)

Steps

Preparation

First, hard-boil the eggs (about 8-10 minutes from boiling), then cool them, peel, and dice finely. Wash the tomatoes, quarter them, and remove the stem ends. Tear the stale bread into smaller pieces and soak it in a little water or tomato juice until soft.

Blending

In a large blender, combine the quartered tomatoes, the soaked and squeezed bread, garlic cloves, and salt. Blend until completely smooth and homogeneous. This may take 2-3 minutes; stop the blender a few times to scrape down the sides.

Emulsify and Season

With the blender running, slowly drizzle in the extra virgin olive oil in a thin stream. This helps to emulsify the soup, giving it a creamy, thick texture. Finally, add the sherry vinegar and blend for another minute. Taste and adjust salt or vinegar if needed.

Chill and Serve

Pour the Salmorejo into a bowl, cover, and refrigerate for at least 2-3 hours, ideally 4-6 hours, to chill thoroughly and allow the flavors to meld. Stir before serving. Ladle into bowls and garnish with the finely diced hard-boiled eggs and diced Serrano ham. You can also drizzle with a little extra virgin olive oil.

Extra Tips

► For the best flavor, use very ripe, juicy tomatoes.

► Salmorejo is best when chilled for at least 2-3 hours before serving, allowing the flavors to meld and cool thoroughly.

► For a vegan version, omit the eggs and ham, and serve with croutons or fresh basil.

Nutrition

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	4g	10g
Fat	13g	32.5g
Carbohydrate	10g	25g
Fiber	2g	5g
Sugar	4g	10g