📝 About This Recipe
Hailing from the historic city of Córdoba, Salmorejo is the richer, creamier, and more sophisticated cousin of Gazpacho. This chilled tomato cream relies on the emulsion of high-quality extra virgin olive oil and day-old bread to create a texture so luxurious it feels like velvet on the tongue. It is a vibrant celebration of simple, Mediterranean ingredients that captures the essence of a Spanish summer in every spoonful.
🥗 Ingredients
The Base
- 2.2 lbs Roma or Vine-ripened Tomatoes (very ripe and at room temperature)
- 7 oz Stale White Bread (crusts removed, sourdough or telera style preferred)
- 3/4 cup Extra Virgin Olive Oil (high quality, preferably Spanish Picual or Arbequina)
- 1 clove Garlic (germ removed for a milder flavor)
- 1-2 teaspoons Sherry Vinegar (Vinagre de Jerez)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 2-3 tablespoons Water (only if needed for consistency)
The Traditional Garnish
- 2 pieces Hard-boiled Eggs (finely chopped)
- 2 oz Jamón Ibérico or Serrano (diced into small cubes or ribbons)
- 1 tablespoon Extra Virgin Olive Oil (for a final drizzle)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Wash the tomatoes thoroughly and remove the woody cores. Roughly chop them into large chunks.
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2
Place the chopped tomatoes into a high-speed blender or food processor. Blend on high for 2-3 minutes until completely liquefied.
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3
To ensure an ultra-smooth texture, pass the tomato puree through a fine-mesh sieve into a large bowl to remove seeds and skin. Discard the solids.
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4
Tear the stale bread into small chunks and add them to the bowl of strained tomato juice. Let the bread soak for about 5-10 minutes until it is fully softened.
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5
Transfer the tomato and bread mixture back into the blender. Add the peeled garlic clove (ensure the green germ is removed) and the salt.
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6
Blend the mixture on medium-high speed until it becomes a thick, pale orange paste.
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7
With the blender running on a low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates the essential emulsion that gives Salmorejo its creamy 'mayonnaise-like' body.
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8
Add the Sherry vinegar and pulse briefly to combine. Taste the soup; it may need another pinch of salt or a drop more vinegar depending on the sweetness of the tomatoes.
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9
If the soup is too thick to your liking, add a tablespoon of water at a time and blend until the desired consistency is reached (it should be thick enough to hold a garnish on top).
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10
Transfer the Salmorejo to a glass container and refrigerate for at least 2-3 hours. It must be served very cold to appreciate the flavors.
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11
While the soup chills, prepare the garnish by finely chopping the hard-boiled eggs and dicing the Spanish ham.
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12
Pour the chilled soup into individual bowls. Top each serving with a generous spoonful of chopped egg and a sprinkle of jamón.
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13
Finish with a swirl of high-quality olive oil and a tiny pinch of flaky sea salt before serving immediately.
💡 Chef's Tips
Always use the best olive oil you can find, as its flavor will be prominent in the finished dish. If your tomatoes aren't perfectly sweet, add a tiny pinch of sugar to balance the acidity. Using day-old bread with a tight crumb (like a baguette or country loaf) is crucial for the correct thickness; avoid airy, soft sandwich breads. Removing the 'germ' (the green sprout) from the center of the garlic prevents the soup from having a harsh, bitter aftertaste. Make this a day in advance; the flavors develop significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve in small chilled ceramic bowls as an elegant appetizer. Pair with a crisp glass of chilled Manzanilla or Fino Sherry. Accompany with crusty warm bread for dipping into the thick cream. For a vegetarian twist, replace the ham with fried eggplant cubes or roasted almonds. Serve in shot glasses for a sophisticated 'tapa' at a summer garden party.