Cordoban Salmorejo

• 1kg ripe summer tomatoes
• 200g white bread crumb from the previous day
• 1 garlic clove
• 100ml extra virgin olive oil
• 2 tablespoons sherry vinegar
• salt
• Garnish: hard-boiled egg and diced serrano ham

👨‍🍳 Step-by-step instructions

1. 1

   Blend raw tomatoes with soaked bread, garlic, and salt in a powerful blender.

2. 2

   Gradually add the oil, emulsifying it like a mayonnaise.

3. 3

   Add the vinegar and adjust seasoning with salt.

4. 4

   Strain through a fine sieve to remove skins and seeds.

5. 5

   Chill for 2 hours. Serve with a drizzle of olive oil, grated hard-boiled egg, and small cubes of serrano ham.

💡 Chef's tip

For perfect salmorejo, use summer-ripe tomatoes and day-old bread, which thickens the soup without making the texture gummy.

📝 Our take

Salmorejo is the Cordoban take on gazpacho, but denser, more intense, and with a texture approaching a proper cream soup. Day-old bread and emulsified olive oil are the key. Served cold with hard-boiled egg and thin slices of jamón on top, in a glass or deep bowl, at any hour of the summer.

🍷 Wine & food pairing

Very cold Fino de Montilla-Moriles or a dry Manzanilla. The wine's acidity amplifies the tomato and olive oil notes of the salmorejo.

Suggested wine: Fino from Montilla-Moriles or dry manzanilla