Salmorejo Cordobes
Salmorejo Cordobes is a traditional Spanish cold tomato soup from the region of Cordoba. It is made with ripe tomatoes, bread, garlic, olive oil, and vinegar.
Ingredients - Serves 4
- Serrano ham - 50 grams, diced (for garnish)
- Hard-boiled eggs - 2, chopped (for garnish)
- Salt - To taste
- Sherry vinegar - 2 tablespoons
- Extra virgin olive oil - 100 ml
- Garlic - 2 cloves
- Bread - 200 grams, stale
- Ripe tomatoes - 1 kg
Let's Get Started
- Peel the tomatoes and remove the seeds. Chop them into chunks.
- In a blender or food processor, blend the tomatoes, bread, garlic, olive oil, vinegar, and salt until smooth.
- Taste and adjust the seasoning if needed.
- Chill the soup in the refrigerator for at least 2 hours before serving.
- Serve the salmorejo cold, garnished with chopped hard-boiled eggs and diced serrano ham.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 12g
- Carbs: 20g
- Protein: 4g
- Sodium: 400mg
- Sugar: 8g
