Salmorejo
Thick Spanish cold tomato and bread soup from Córdoba, topped with jamón and egg. Blending until completely smooth, well past when it looks done, gives salmorejo its signature velvety, spoonable texture.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Spanish
vegetarian
Ingredients
1kgvery ripe tomatoes
150gstale crusty white bread, torn
2 clovesgarlic
4 tbspextra virgin olive oil
2 tbspsherry vinegar
saltto taste
2hard-boiled eggs, finely chopped
50gjamón or prosciutto, torn
Instructions
1
Blend tomatoes, bread, garlic, olive oil and vinegar until completely smooth.
2
Season generously.
3
Refrigerate 2 hours.
4
Serve cold, drizzled with olive oil.
5
Top with chopped egg and jamón.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
161
Protein
3.2g
Fat
16.3g
Carbs
0.8g
Fiber
0g
Sodium
32mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.