Spanish
Salmorejo
A thick, velvety tomato and bread soup from Córdoba, blended with good extra-virgin olive oil until glossy. It is served well chilled with chopped hard-boiled egg and jamón serrano on top.
Watch it madeCocina Para Todos · 4:01
Ingredients
- Very ripe tomatoes500g
- Stale white country bread, crust removed100g
- Extra-virgin olive oil70ml
- Garlic1/2 small clove
- Fine sea salt3/4 tsp, plus more to taste
- Sherry vinegar1 tsp, optional
- Egg1 large
- Jamón serrano, finely chopped30g
Method
- Place the egg in a small saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes.
- Cool the egg in cold water, peel it, and chop it finely for the garnish.
- Wash and roughly chop the tomatoes, then blend them until completely liquid.
- Pass the blended tomatoes through a fine sieve to remove skins and seeds, pressing well to extract the pulp.
- Tear the stale bread into pieces and soak it in the strained tomato pulp for 10 minutes, until softened.
- Add the garlic, salt, and sherry vinegar if using, then blend until very smooth.
- With the blender running, slowly drizzle in the extra-virgin olive oil until the salmorejo becomes thick, pale orange, and glossy.
- Taste and adjust the salt, then chill the salmorejo for at least 1 hour before serving.
- Serve in shallow bowls, topped with the chopped hard-boiled egg, jamón serrano, and a small drizzle of olive oil.
Common questions
Can I substitute the stale white country bread in salmorejo if I don't have any?
Yes. Day-old baguette, ciabatta, or other plain white bread works well if the crust is removed. Avoid whole-grain or very seedy breads, which change the smooth texture and can make the salmorejo taste heavy or gritty.
How long does salmorejo take to make, including chilling time?
The active prep is usually 20 to 30 minutes, depending on how much straining and blending you do. Add at least 1 hour of chilling before serving, though 2 to 4 hours gives a better, thicker texture and colder, cleaner flavor.
What are the most common mistakes when making salmorejo?
Using underripe tomatoes, skipping the sieve, or adding too much bread are the biggest mistakes. Also, pour in the olive oil slowly while blending; if you add it too fast, the texture can turn greasy instead of smooth and creamy.
How should I store leftover salmorejo, and how long does it keep?
Store it covered in the refrigerator for up to 3 days. Stir before serving because it may separate slightly. Keep the egg and jamón serrano garnish separate and add them just before serving for the best texture and food safety.
What is the best way to serve salmorejo?
Serve it well chilled in shallow bowls or small soup plates. Top with finely chopped hard-boiled egg and jamón serrano, then finish with a small drizzle of olive oil. It also pairs well with crusty bread or simple fried fish.