Spanish Cuisine
Salmorejo with Egg and Jamón
Thick, velvety, and incredibly satisfying, Salmorejo cordobés is a traditional treasure from Southern Spain, originating from majestic Córdoba. Unlike its close relative gazpacho, this cold soup is prepared without cucumbers or bell peppers, highlighting the pure and deep flavor of ripe tomatoes. The highlight of the recipe is the addition of soaked white bread and premium olive oil, which when blended transform the soup into a luxurious dense cream resembling a delicate sauce. Serving it with crispy slices of savory jamón and finely chopped hard-boiled egg creates a perfect texture contrast and turns a light summer dish into a complete meal.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 11 g
- Fat
- 16 g
- Carbs
- 24 g
- Fiber
- 2.5 g
Step by step
Method
- 01
Boil the chicken eggs in boiling water until fully cooked, co…
Boil the chicken eggs in boiling water until fully cooked, cool them in ice water, and peel off the shells. Cut the eggs into small cubes, and tear or slice the jamón into thin, small strips to prepare the traditional garnish.
- 02
Cut the ripe tomatoes into pieces and blend them in a blender…
Cut the ripe tomatoes into pieces and blend them in a blender to a smooth liquid puree. If desired, strain the resulting mass through a sieve to completely get rid of small tomato seeds and tough skin pieces.
- 03
Place the pieces of white bread crumb into the tomato puree a…
Place the pieces of white bread crumb into the tomato puree and leave them for about 5-10 minutes. The bread should completely absorb the tomato juice, soften, and become pliable for further conversion into a smooth emulsion.
- 04
Add the peeled garlic clove, salt, and sherry vinegar to the…
Add the peeled garlic clove, salt, and sherry vinegar to the softened bread with tomatoes. Start blending the mixture with a blender at high speed, gradually pouring in the quality olive oil in a thin, continuous stream.
- 05
Continue blending until the soup takes on a beautiful creamy…
Continue blending until the soup takes on a beautiful creamy orange hue and an impeccably smooth, thick texture without any lumps. Place the finished salmorejo in the refrigerator to chill and allow the flavors to fully develop.
Dishday
Useful advice
Cooking tip
To achieve an absolutely perfect and creamy texture, choose stale wheat bread with a dense crumb and no large air pockets. Traditionally, local Andalusian bread called Pan de Telera is used, but it can be replaced with quality baguette or ciabatta, with the tough crust removed beforehand.
How to serve
Serve the salmorejo thoroughly chilled. Just before serving, generously garnish the surface of the soup with cubes of hard-boiled egg and thin strips of cured jamón. Drizzle with drops of the finest extra virgin olive oil for shine and aroma.
How to store
Due to the absence of watery vegetables like cucumbers, salmorejo keeps beautifully in the refrigerator in an airtight container for up to 3 days, becoming even richer over time. Add toppings (egg and jamón) strictly before serving on the table.
Note
The thickness of the soup can easily be adjusted by the amount of bread crumb. If the tomatoes turn out to be too watery, add a bit more bread, and if the soup seems excessively dense, pour in a couple of tablespoons of ice-cold water.
