Classic salmorejo cordobés

A creamy Andalusian cold tomato soup made with bread, olive oil, and garlic, served cold and topped with egg and ham.

📝 Ingredients (serves 2–3)

• 500 g ripe tomatoes

• 100 g day-old bread (preferably rustic or country-style)

• 1 garlic clove (small or medium)

• 75 ml extra virgin olive oil

• 1 tbsp sherry vinegar (optional but traditional)

• Salt to taste

Toppings (optional but classic):

• 1 or 2 hard-boiled egg, chopped (per plate )

• A few slices of jamón serrano or ibérico, chopped or diced

🍳 Instructions

1. Prepare the tomatoes

• Wash and roughly chop the tomatoes.

• If you want a smoother result, peel them first (optional).

• Place the tomatoes in a blender and blend until completely smooth.

2. Add the bread and garlic

• Tear the bread into small pieces and add it to the blended tomato.

• Let it soak for 5–10 minutes until softened.

• Add the garlic and a pinch of salt.

3. Blend and emulsify

• Blend everything until the texture is thick and uniform.

• With the blender running on low speed, slowly drizzle in the olive oil to emulsify.

• Taste and adjust salt, and add sherry vinegar if using.

4. Chill and serve

• Transfer the salmorejo to the fridge and chill for at least 1 hour before serving.

• Serve in a shallow bowl or glass and top with chopped egg and jamón.

🌿 Kuisit Tip

For a vegan version, skip the egg and ham and top with crispy chickpeas, roasted red pepper strips, or crushed almonds. Use very ripe tomatoes, they’re key to flavor and color.