Andalusia, Spain
Cordoba Cold Tomato Cream
Salmorejo Cordobés
A thick, chilled cream of ripe tomato, bread, garlic and olive oil from Córdoba. Served in small bowls, it is a refreshing start next to Andalusian fried fish.
- Prep 15 min + 1 h chilling
- Cook 0 min
- Serves 4
- Level Easy
You need
- 2 lb (900 g) very ripe tomatoes, cored and quartered
- 5 oz (150 g) day-old crusty white bread, crusts removed
- 1 small garlic clove
- ½ cup extra-virgin olive oil
- 1 tsp salt
- 1 tsp sherry vinegar (optional)
- 2 hard-boiled eggs, chopped (to garnish)
- 2 oz (60 g) serrano ham, diced (to garnish)
How to make it
- Blend the tomatoes. Blend the tomatoes until completely smooth and strain them through a sieve to remove skins and seeds.
- Soak the bread. Tear the bread into the tomato purée and let it soak 10 minutes.
- Emulsify. Blend the tomato and bread with the garlic, salt and vinegar, then pour in the olive oil slowly with the blender running until thick, pale and creamy.
- Chill and serve. Chill at least 1 hour. Serve cold, topped with chopped egg, ham and a drizzle of olive oil.
Photo: P.Lechien · CC0