Salmorejo (Córdoba Thick Tomato and Bread Soup)
Local name: Salmorejo cordobés
In short: A thick, creamy cold soup from Córdoba of ripe tomatoes, bread, garlic and olive oil, topped with hard-boiled egg and crisp serrano ham. It takes about 30 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 3 h
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
Salmorejo is the thicker, richer cousin of gazpacho, made in Córdoba from tomatoes, bread, garlic and plenty of olive oil, with no cucumber or pepper. It is blended until creamy, chilled and served in a shallow bowl topped with chopped hard-boiled egg and ham. It is thick enough to be eaten with a spoon, and sometimes scooped up with bread. Use very ripe tomatoes, because they supply almost all of the flavor.
Instructions
- Blend the tomatoes in batches until smooth, then pass the purée through a sieve to remove the skins and seeds.
- Tear the bread into pieces and stir it into the tomato purée with the garlic, vinegar and salt. Let it soak for 10 minutes.
- Blend until completely smooth. With the blender running, pour in the oil in a thin stream until the salmorejo turns pale orange and thick, like a loose mayonnaise.
- Taste and adjust the salt and vinegar. Chill for at least 3 hours, because it thickens as it cools. Add a splash of cold water if it is too thick.
- Boil the eggs for 10 minutes, cool them in cold water, then peel and chop. Crisp the ham in a dry pan for 1 to 2 minutes if you like.
- Ladle the salmorejo into shallow bowls, scatter with the egg and ham and finish with a thread of olive oil.
Tips
- Pale, watery tomatoes make a dull salmorejo. Ripen them on the counter for a few days, or add a spoonful of tomato paste and a pinch of sugar.
- Use day-old white bread with a soft, even crumb. A sourdough or rye loaf adds sourness and changes the color.
Questions and answers
What is the difference between salmorejo and gazpacho?
Salmorejo is made with tomato, bread, garlic and oil only, in higher proportions, so it is thicker and creamier. Gazpacho is thinner and includes cucumber and green pepper.
How long does salmorejo keep?
Keep it in a covered jar in the fridge for up to 3 days. It thickens as it sits, so stir in a little cold water before serving and add toppings at the last minute.
Can I make salmorejo vegetarian?
Yes. Leave out the ham and top it with chopped egg, or use diced roasted peppers or toasted almonds instead for crunch.
How long does it take to make Salmorejo (Córdoba Thick Tomato and Bread Soup)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Salmorejo (Córdoba Thick Tomato and Bread Soup)?
About 300 kcal per serving, with 9 g of protein, 19 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 19 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
