Salmorejo is a typical dish from Cordoba in the south of Spain. It's a chilled soup, similar to gazpacho but thicker, with chopped boiled egg and serrano ham slivers on top.
Ingredients
- 100g stale white bread (1/2 baguette)
- 3 tbsp olive oil, plus extra to drizzle
- 2 tbsp red or white wine vinegar
- 1 small onion, chopped
- 3 garlic cloves
- 1 red pepper, deseeded and roughly diced
- 250g medium tomatoes (about 4), deseeded and chopped
- 1 cucumber, peeled, deseeded and cut into small cubes
- 2 hard-boiled eggs, chopped, to serve
- 2 or 3 thin slices jamón serrano, cut into small slivers, to serve
Method
- 1. Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
- 2. Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
- 3. To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.
Nutritional info
Per serving: 252kcals, 15.6g fat (3.1g saturated), 9.2g protein, 19.6g carbs, 7.1g sugar, 0.8g salt
Chef's tip
This is best made in a blender; a food processor will work but the texture will be rougher.
Wine Recommendation
Try a very cold, fresh fino sherry – it has a mouthwateringly dry, almost salty finish.