Salmorejo Cordobes

Preparation Time: 20 Cooking Time: 5 For 4 persons
salmorejo-cordobes


Description:
Salmorejo is a delicious cold tomato soup topped with Iberico ham and boiled egg.  It is healthy, refreshing and fills you up 100%.

Recipe method:

  1. Skin the tomatoes. Tip: Cut a small cross in the bottom of each tomato. Scald the tomatoes by putting them in a large pot of salted water on the stove and bringing it to a boil. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath. The skin will peel right off the tomatoes.
  2. Moisten the bread with a little water.
  3. Core the tomatoes and blend at high speed for 30 seconds until they are broken down.
  4. Add half of the wet bread to the blended tomatoes. You can add the rest of the bread gradually depending on the consistency that you prefer. (more liquid or thicker)
  5. Add the splash of vinegar, salt and garlic and blend until the soup is an even texture and the bread and tomatoes are completely broken down.
  6. Add the oil slowly while you are blending at a moderate speed. Taste and adjust the levels of salt, vinegar and oil to taste.
  7. Serve cold in small bowls topped with the diced hardboiled egg and sliced ham.
  8. Enjoy!!

Ingredients & Quantities:
8 medium mature tomatoes
1 medium baguette (preferably from the day before)
1 cup of Extra Virgin Oil
1 Clove of Garlic
1 tablespoon of white wine vinegar
A Pinch of salt
2 hard boiled eggs
100 grams of Iberico cured Ham
Blender