Salmorejo Cordovan

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Salmorejo Base
  • Ripe Tomatoes (peeled and seeded) : 1
  • Bread (stale bread, crust removed) : 200 g
  • Garlic : 2 cloves
  • Extra Virgin Olive Oil : 100 ml
  • Sherry Vinegar : 30 ml
  • Salt : 1 tsp

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Steps

• Prepare the Base
• Peel and seed the tomatoes.
• Soak the bread in water for 5 minutes, then squeeze out excess water.
• In a blender, combine tomatoes, bread, garlic, olive oil, vinegar, and salt. Blend until smooth.
• Chill and Serve
• Chill the mixture in the refrigerator for at least 2 hours.
• Serve cold, garnished with diced hard-boiled eggs and jamón serrano.

Tips

• Use ripe, flavorful tomatoes for the best taste.
• Adjust the amount of bread to achieve the desired consistency.

Information

• Salmorejo Cordovan is a refreshing cold soup from the Andalusian region of Spain.
• It is typically served as a starter or light meal, especially during hot summer days.