Easy

Traditional salmorejo

Name: Traditional salmorejo
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 kg Tomato (ripe and fleshy); 200 g Bread (from a rustic loaf, ideally a dense-crumbed white loaf); 150 ml Extra virgin olive oil (mild and balanced, plus a few drops to serve); 1 unidad de Garlic (small clove, inner shoot removed for a milder flavour if preferred); al gusto de Salt (to adjust at the end); 2 unidades de Egg (hard-boiled and chopped, for the garnish); 80 g Serrano ham (cut into thin strips, for the garnish)

Total time45 min Preparation and possible waiting 45 min · Cooking 0 min

Preparation and possible waiting: 45 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

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A thick, silky chilled tomato and bread soup from Córdoba, emulsified with extra virgin olive oil and traditionally topped with boiled egg and Serrano ham.

Jump to steps

45 minpreparation and possible waiting

6servings

2.288 kcalwhole recipe

381 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 45 min · Cooking 0 min

Preparation and possible waiting: 45 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Soup 30 to 60 minutes Spanish

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

SoupStarter

Meal

LunchDinner

Preparation

Boiling

Appliances

BlenderCasserole

Cuisine

Spanish

Season

SpringSummer

Occasion

Batch cookingEveryday menuFor the whole familyBudget-friendly

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Soup · Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Tomato ripe and fleshy 1 kg
Bread from a rustic loaf, ideally a dense-crumbed white loaf 200 g
Extra virgin olive oil mild and balanced, plus a few drops to serve 150 ml
Garlic small clove, inner shoot removed for a milder flavour if preferred 1 item
Salt to adjust at the end to taste
Egg hard-boiled and chopped, for the garnish 2 items
Serrano ham cut into thin strips, for the garnish 80 g

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Let’s get cooking

Method

Wash the tomatoes, remove the stalk ends and cut into large pieces. Blend until smooth.
Pass the tomato purée through a fine sieve to remove seeds and skins.
Tear the bread into a bowl and cover with the tomato purée. Leave for 10 minutes to soak thoroughly.
Add the garlic and salt. Blend patiently until thick and smooth, with no visible pieces of bread.
Gradually add the extra virgin olive oil while blending. The mixture should Emulsify (whisk until the liquids form a uniform mixture) into a glossy orange cream.
Taste and adjust the salt. If the tomatoes are very watery, add a little more bread; if too thick, add more blended tomato.
Chill in the fridge and serve in bowls. Top each portion with chopped boiled egg, thin strips of Serrano ham and a few drops of extra virgin olive oil.