Cordobes Salmorejo
Ingredients
- 1,000 gRound tomato (very ripe, peeled)
- 200 gWhite bread (stale crumb)
- 150 mlExtra virgin olive oil (high quality)
- 1 pcGarlic (germ removed)
- 2 tbspRed wine vinegar
- 1 pinchFleur de sel
- 2 pcHard-boiled egg (chopped)
- 100 gSerrano ham (in small shavings)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 48 hours in the refrigerator in an airtight container. Do not freeze.
