Cordoban salmorejo

Name: Cordoban salmorejo
Total time: 80 min
Yield: 4
Cuisine: Spanish
Ingredients: 900 g Tomato; 180 g White wheat bread; 70 g Olive oil; 8 g Garlic; 15 g Wine vinegar; 3 g Salt; 100 g Egg, without shell; 60 g Cooked ham

A thick chilled tomato and bread soup with egg and cured ham.

Estimated total time: 80 minutes4 portionsAbout 380 kcal per portion

Salmorejo — real photograph of the prepared dish — Photo: P.Lechien · CC0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

900 g Tomato
180 g White wheat bread
70 g Olive oil
8 g Garlic
15 g Wine vinegar
3 g Salt
100 g Egg, without shell
60 g Cooked ham

Method

Roughly chop tomatoes and blend with garlic and salt. Add torn bread and leave to soften in the tomato puree for 10 minutes.
Blend until very smooth, then slowly pour in olive oil while blending. Add vinegar to taste.
Refrigerate the soup for at least 60 minutes. Meanwhile boil eggs for 9–10 minutes, cool, peel and chop.
Serve soup in small bowls and top with chopped eggs and ham.

Includes chilling. Traditional toppings use cured jamón; the generic ham nutrition value is approximate and brands differ.

Salmorejo cordobés

Allergens and ingredient checks

Listed allergens: eggs, gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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