Salmorejo (Salmorejo)
Overview
Salmorejo is a cold soup from Córdoba, thicker and creamier than gazpacho. Ripe tomatoes are blended with soaked bread, garlic, salt and a generous amount of olive oil until smooth and almost mousse-like, then chilled. It is served topped with chopped hard-boiled egg and small pieces of cured jamón, and sometimes eaten as a dip with bread. Leave out the ham for a vegetarian version. Its orange-pink colour and silky texture make it a summer favourite all over Andalusia and beyond.
History
Salmorejo comes from Córdoba, where pounding bread, garlic and oil in a mortar was an old way of making cheap, nourishing food. Tomatoes from the Americas later became the main ingredient. Like gazpacho, it was once workers' food and is now found in restaurants across Spain, and Córdoba has a fraternity dedicated to promoting it.
Main ingredients
Ripe tomatoes, bread, garlic, olive oil, hard-boiled egg, jamón. The soup is built on raw tomato and bread purée and is usually served cold. Diet: contains meat; not usually gluten-free.
Explore: Tomato soups · Egg soups · More soups from Spain
Recipe
Method
- 1
Blend the tomatoes and strain them.
- 210 min
Soak the bread in the tomato for 10 minutes, add garlic and salt and blend.
- 3
Pour in the olive oil slowly while blending until thick and creamy.
- 4
Chill and serve topped with egg and jamón.
- ✓
Serve. About 15 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
