📝 About This Recipe
Hailing from the historic city of Córdoba, Salmorejo is the richer, creamier, and more sophisticated cousin of Gazpacho. This iconic cold soup celebrates the simplicity of the Mediterranean diet, relying on the emulsification of sun-ripened tomatoes, crusty bread, and high-quality extra virgin olive oil to create a texture like liquid silk. It is a refreshing masterpiece of Spanish gastronomy, traditionally topped with savory jamón and hard-boiled eggs for the perfect balance of flavors.
🥗 Ingredients
The Base
- 1 kg Roma or Vine-ripened Tomatoes (very ripe and red, roughly chopped)
- 200 g Stale White Bread (Pan de Telera or Sourdough) (crusts removed, torn into chunks)
- 150 ml Extra Virgin Olive Oil (use a high-quality Arbequina or Picual variety)
- 1 clove Garlic (germ removed for a milder flavor)
- 1 teaspoon Sherry Vinegar (Vinagre de Jerez) (optional, for a touch of acidity)
- 1-2 teaspoons Kosher Salt (to taste)
The Traditional Garnish
- 2 pieces Hard-boiled Eggs (finely chopped)
- 50 g Serrano or Ibérico Ham (finely diced or julienned)
- 1 tablespoon Extra Virgin Olive Oil (for a final drizzle)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
Wash the tomatoes thoroughly and remove the green cores. Chop them into large chunks; there is no need to peel them as we will strain the mixture later.
-
2
Place the chopped tomatoes in a high-speed blender and process for 2-3 minutes until completely liquefied and frothy.
-
3
Set a fine-mesh sieve over a large bowl and pour the tomato juice through it. Use the back of a spoon to push the liquid through, discarding the skins and seeds for a perfectly smooth base.
-
4
Return the strained tomato juice to the blender and add the torn pieces of stale bread. Let the bread soak in the juice for about 5-10 minutes to soften completely.
-
5
Add the garlic clove (ensure the inner green germ is removed to prevent bitterness) and a generous pinch of salt to the blender.
-
6
Blend the tomato and bread mixture on high speed until it becomes a thick, pale orange paste with no visible bread lumps.
-
7
With the blender running on a medium-low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This process is crucial for emulsification, which gives Salmorejo its signature creamy, mayonnaise-like thickness.
-
8
Taste the cream. Add the Sherry vinegar if you prefer a bit of tang, and adjust the salt levels to your preference. Blend once more for 10 seconds.
-
9
Transfer the Salmorejo to a glass container, cover, and refrigerate for at least 2 hours. It must be served very cold to appreciate the flavors properly.
-
10
While the soup chills, prepare your garnishes by finely chopping the hard-boiled eggs and dicing the Spanish ham.
-
11
To serve, pour the chilled cream into individual shallow bowls. The texture should be thick enough that the garnishes sit on top without sinking.
-
12
Artfully arrange a small mound of chopped egg and diced ham in the center of each bowl. Finish with a final swirl of olive oil and a tiny pinch of flaky sea salt.
💡 Chef's Tips
Always use the best olive oil you can afford, as it provides the soul and structure of the dish. If your tomatoes aren't sweet enough, a tiny pinch of sugar can help balance the acidity. For the most authentic texture, use bread with a dense crumb, like a rustic sourdough or a traditional Spanish 'telera'. Never add water; the consistency should be thick enough to hold a spoon upright—if it's too thin, add more bread and re-blend. Prepare it a day in advance; the flavors meld and deepen beautifully overnight in the fridge.
🍽️ Serving Suggestions
Serve as a refreshing starter alongside a plate of 'Berenjenas con Miel' (fried eggplant with cane honey). Pair with a chilled glass of Fino or Manzanilla sherry for a true Andalusian experience. Accompany with crusty picos (Spanish breadsticks) for added crunch. For a vegetarian version, omit the ham and replace it with roasted almonds or extra hard-boiled egg. Serve in small shot glasses as a sophisticated 'aperitivo' at your next summer garden party.