Cordobes Salmorejo

A dense and smooth tomato cream, emulsified with olive oil like a mayonnaise. The texture is silky, coats the spoon, and offers a powerful contrast with the crunchy ham and the bite of the egg.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 617
• Protein: 17 g
• Carbs: 38 g
• Fat: 43 g

Ingredients

• 1000 g Round tomato ( very ripe, peeled )
• 200 g White bread ( stale crumb )
• 150 ml Extra virgin olive oil ( high quality )
• 1 pc Garlic ( germ removed )
• 2 tbsp Red wine vinegar
• 1 pinch Fleur de sel
• 2 pc Hard-boiled egg ( chopped )
• 100 g Serrano ham ( in small shavings )

Instructions

1. Tomato preparation

   Wash and blanch the tomatoes. Blend them thoroughly until you get a smooth juice. Pass through a fine-mesh sieve if necessary to remove any remaining seeds.

2. Soaking the bread

   Add the crumbled white bread into the tomato juice. Let it rest for 5 minutes so the crumb completely soaks up the liquid and softens.

3. Emulsifying with oil

   Add the garlic and vinegar. Blend again while pouring the extra virgin olive oil in a steady stream. The mixture should thicken, turn orange, and reach a creamy, ointment-like texture.

4. Plating and garnish

   Keep chilled. When ready to serve, garnish with chopped hard-boiled egg and serrano ham shavings. Finish with a drizzle of oil and a pinch of sea salt.

Chef's tips

• Use very ripe tomatoes, that's the secret to the color and taste.
• The emulsion must be firm: if you turn the spoon over, the salmorejo should stick for a moment.
• Do not skip the chilling stage; this dish must be eaten ice-cold.

Storage

Can be kept for 48 hours in the refrigerator in an airtight container. Do not freeze.