The story
Salmorejo is associated above all with Córdoba in Andalusia. It descends from bread-based mixtures of garlic, oil, salt and vinegar, with tomato becoming central after its adoption into Spanish cooking. Its thicker texture distinguishes it from the more fluid gazpacho. It is valued for its dense, creamy consistency, achieved without cream. Bread and olive oil emulsify with ripe tomatoes to make a spoonable soup, while chopped egg and jamón add richness, salt and texture to the smooth base. In Córdoba it is a signature warm-weather dish served in homes, taverns and restaurants. It also demonstrates the Spanish practice of turning bread that is no longer fresh into a substantial preparation rather than wasting it.
Ingredients
- Main
- 1 kilogram ripe tomatoes1 kg ripe tomatoes
- 200 gram stale bread200g stale bread
- 1 piece garlic clove1 garlic clove
- 100 millilitre olive oil100 ml olive oil
- to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]
- 1 piece hard-boiled egg1 hard-boiled egg
- 50 gram jamón serrano50g jamón serrano
Method
Method
Blend tomatoes, bread, garlic, oil, and salt until smooth. Chill before serving. Top with chopped egg and ham.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
