Salmorejo Cordobes

Ingredients

Ripe tomatoes

2 pounds, peeled and seeded

Bread

4 ounces, preferably day-old white bread or baguette

Garlic

1-2 cloves, to taste

Extra virgin olive oil

1/2 cup

Sherry vinegar

2-3 tablespoons

Salt

to taste

Serrano ham

4 ounces, diced for garnish

Hard-boiled eggs

2, chopped for garnish

Instructions

1. Begin by peeling the tomatoes and removing their seeds. Chop them into chunks for easier blending.
2. 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.
3. Taste the salmorejo and adjust the seasoning with more salt or vinegar if necessary to suit your preference.
4. Transfer the soup to a bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
5. To serve, ladle the chilled salmorejo into bowls and top with diced Serrano ham and chopped hard-boiled eggs.