Teresa's Recipes
Salmorejo Cordobes
Salmorejo Cordobes is a delightful and creamy cold tomato soup hailing from the sun-drenched region of Cordoba, Spain. This refreshing dish is perfect for hot summer days, showcasing the vibrant flavors of ripe tomatoes, aromatic garlic, and rich extra virgin olive oil. Traditionally garnished with savory diced Serrano ham and hard-boiled eggs, Salmorejo is not just a dish but a celebration of Andalusian culinary heritage.
Ingredients
- 2 pounds, peeled and seeded Ripe tomatoes
- 4 ounces, preferably day-old white bread or baguette Bread
- 1-2 cloves, to taste Garlic
- 1/2 cup Extra virgin olive oil
- 2-3 tablespoons Sherry vinegar
- to taste Salt
- 4 ounces, diced for garnish Serrano ham
- 2, chopped for garnish Hard-boiled eggs
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 2 hours chilling
- Calories: 240
- Fat: 18g
- Carbs: 18g
- Protein: 6g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Begin by peeling the tomatoes and removing their seeds. Chop them into chunks for easier blending.
- In a blender or food processor, combine the chopped tomatoes, bread, garlic, olive oil, sherry vinegar, and salt. Blend until the mixture is smooth and creamy.
- Taste the salmorejo and adjust the seasoning with more salt or vinegar if necessary to suit your preference.
- Transfer the soup to a bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
- To serve, ladle the chilled salmorejo into bowls and top with diced Serrano ham and chopped hard-boiled eggs.
Tips
- For a vegan version, omit the ham and eggs or substitute with avocado and toasted seeds.
- Experiment with different types of bread for varied textures and flavors.
- Serve with a drizzle of olive oil on top for an extra touch of richness.