Salmorejo | Cold tomato “soup”
Salmorejo is traditional from Cordoba, and it is not a soup as many believe, it’s a dip. You will not believe how this humble, common ingredients, can go that far. Enjoy!
INGREDIENTS
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500g of ripe and mellow tomatoes
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2 garlic cloves
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50g of white bread
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3 ice cubes (For the mix to don’t warm up)
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150ml of extra virgin olive oil
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3 tbsp of Sherry vinegar
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Salt and Pepper
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100g of Jamon Iberico slices, to serve
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1 egg, to serve
Preparation
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Bring a small pot of water to the boil and cook the egg for 5 minutes. Cool down with some water, peel and roughly chop it.
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Chop the bread, tomatoes and add to the blender with the garlic, ice cubes, sherry vinegar, salt and pepper. Blitz until you have obtain a thick dip with a smooth texture. At this point drizzle the extra virgin olive oil so that it emulsifies and gives it that thick and creamy consistency. Taste the seasoning and rectify if needed.
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Serve with chopped boiled egg and slices of ham. Dip more bread and enjoy.
Note: The ice cubes are here to make sure that the ingredients don’t heat up while blending, the salmorejo will not taste good if that happens (believe me, I already made that mistake in the past)
Suggestion: Another great way of enjoying salmorejo is chilled prawns.