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Salmorejo

Name: Salmorejo
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1kg very ripe tomatoes; 150g stale crusty white bread, torn; 2 cloves garlic; 4 tbsp extra virgin olive oil; 2 tbsp sherry vinegar; salt to taste; 2 hard-boiled eggs, finely chopped; 50g jamón or prosciutto, torn

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

Blend tomatoes, bread, garlic, olive oil and vinegar until completely smooth.

Season generously.

Refrigerate 2 hours.

Serve cold, drizzled with olive oil.

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

Sodium

32mg