Salmorejo

Salmorejo is one of the culinary jewels of Andalusian cuisine, a cold soup perfect for hot summer days. This dish, originally from Cordoba, is characterised by its smooth, creamy texture and intense flavour, courtesy of the extra virgin olive oil (EVOO), which is an essential ingredient. Below, we show you how to prepare a traditional salmorejo that will win over all your guests. 🌿

Ingredients

🍅 1kg red, ripe tomato 

🧄 2 cloves garlic

🥖200g breadcrumbs

30g sherry vinegar

150g Arbequina EVOO

1 tbsp. fine salt

Elaboration

1. Preparation of the tomatoes: Wash the tomatoes well and cut them into quarters. It is not necessary to peel them, as they will then be passed through a sieve or a chinois to remove the skins and seeds.

2. Initial blending: Place the tomatoes in a blender or food processor and puree.

3. Add the Garlic: Peel the garlic clove and add it to the mixture. The amount of garlic can be adjusted according to your personal taste; one garlic clove is usually enough to give it that characteristic touch without overpowering the flavor.

4. Incorporation of Bread and Vinegar: Cut the bread into small pieces and add it to the tomato puree. Let the bread soak well for a few minutes so it softens, and then add the vinegar.

5. Emulsifying with EVOO: Add the EVOO slowly while continuing to blend the mixture. This step is crucial, as the EVOO not only adds flavor but also helps emulsify the salmorejo, giving it its distinctive creamy texture. Don't forget to add a pinch of salt to taste.

6. Serve and Decorate: Serve the salmorejo very cold in individual bowls. For the garnish, crumble the hard-boiled egg and cut the serrano ham into small strips or cubes. Sprinkle both over each bowl of salmorejo before serving.

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