World Flavors Cookbook

Salmorejo Cordobés

Córdoba's thick, velvety cold tomato soup — richer and denser than gazpacho, topped with jamón and hard-boiled egg.

Cuisine: Spain

Ingredients

• 1kg very ripe tomatoes
• 150g stale bread (crustless)
• 1 clove garlic
• 100ml extra virgin olive oil
• 2 tbsp sherry vinegar
• Salt
• To garnish: 50g jamón serrano, 2 hard-boiled eggs

Instructions

1. Blend tomatoes until smooth. Strain out seeds and skins.
2. Soak bread in the tomato liquid for 5 minutes.
3. Blend bread, tomato, garlic, vinegar, and salt until very smooth.
4. With blender running, drizzle in olive oil to emulsify.
5. Chill at least 2 hours.
6. Serve topped with diced jamón serrano and hard-boiled egg.