StartersDifficulty: easy

Salmorejo Cordobés (Cordoba Tomato Cream)

Name: Salmorejo Cordobés (Cordoba Tomato Cream)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 kg very ripe red tomatoes; 200 g day-old country bread (crumb); 100 ml extra-virgin olive oil; 10 ml sherry vinegar; 1 garlic clove (small); 1 tsp salt; Toppings: 50 g jamón serrano in strips + 2 hard-boiled eggs, chopped

Cordoba's silky tomato bread cream, topped with jamón and hard egg — thicker and smoother than gazpacho.

Prep Time

Cook Time

Servings

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Ingredients

1 kg very ripe red tomatoes200 g day-old country bread (crumb)100 ml extra-virgin olive oil10 ml sherry vinegar1 garlic clove (small)1 tsp saltToppings: 50 g jamón serrano in strips + 2 hard-boiled eggs, chopped

Instructions

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1Blend the tomatoes until liquid; pass through a sieve to remove skins and seeds.

2Return to the blender with the bread crumb; soak 5 minutes.

3Blend with garlic, salt and vinegar until absolutely smooth.

4With the blender running, stream in the olive oil to emulsify — the salmorejo turns pale orange and glossy.

5Chill at least 2 hours; it should be thick enough to hold the toppings.

6Serve in bowls with a nest of jamón strips and chopped egg.