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. Purée the tomatoes and pass through a sieve.
2. Add the bread and let it soak for 10 minutes.
3. Blend until smooth with the garlic, vinegar and salt, slowly drizzling in the olive oil.
4. Chill and serve with chopped egg and a drizzle of olive oil.