Salmorejo
A cold, velvety Cordoban emulsion of ripe tomato, bread, and olive oil, thicker and richer than gazpacho — bread is the structural backbone here, not a garnish, and there's no cucumber, pepper, or vinegar to dilute the pure tomato flavor. Blended until it emulsifies like a mayonnaise, then chilled and finished with chopped hard-boiled egg and diced jamón serrano.
Meat-optional
⚠ Contains: Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg very ripe tomatoes
- 200g day-old white bread, crust removed
- 1 small garlic clove
- 150ml Spanish extra-virgin olive oil
- 1 tsp salt
- 2 hard-boiled eggs, chopped, for garnish
- 80g jamón serrano, finely diced, for garnish
Steps
- Soak the torn bread in a little water or tomato liquid for 10 minutes.
- Blend tomatoes, garlic, and soaked bread until smooth.
- With the blender running, slowly drizzle in the olive oil to emulsify until thick and glossy.
- Season with salt and chill for at least 2 hours.
- Serve in bowls topped with chopped egg and jamón, with a drizzle of oil.