Spanish cuisine · Soups & Stews

Salmorejo

Creamy cold tomato purée from Córdoba – thicker than Gazpacho, topped with egg.

Ingredients · for 4 servings

• 1 kg ripe tomatoes
• 150 g day-old white bread
• 1 garlic clove
• 100 ml olive oil
• 1 tsp sherry vinegar
• Salt
• 2 hard-boiled eggs

Instructions

1. Roughly dice the tomatoes and blend finely; pass through a sieve.
2. Tear the white bread into pieces, add and let soak for 10 min.
3. Add the garlic, sherry vinegar and salt and blend finely.
4. Pour in the olive oil in a thin stream while blending until the salmorejo is thick, creamy and glossy.
5. Chill for at least 1 hr and season to taste.
6. Serve with chopped hard-boiled egg and a thread of olive oil.