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)

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.

45 minprep

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

Recipe characteristics

Omnivorous Soup 30 to 60 minutes Spanish

Lactose-free and 7 more Indicative dietary requirements

View full classification 26 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 cookingFreezer-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

Low calorie

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

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 unidad
Salt to adjust at the end al gusto
Egg hard-boiled and chopped, for the garnish 2 unidades
Serrano ham cut into thin strips, for the garnish 80 g

Shopping list Select and share only what you need

7 ingredients selected

Tomato 1 kg
Bread 200 g
Extra virgin olive oil 150 ml
Garlic 1 unidad
Salt al gusto
Egg 2 unidades
Serrano ham 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 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.

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Ingredients

Method

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