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
500g of ripe and mellow tomatoes
2 garlic cloves
50g of white bread
3 ice cubes (For the mix to don’t warm up)
150ml of extra virgin olive oil
3 tbsp of Sherry vinegar
Salt and Pepper
100g of Jamon Iberico slices, to serve
1 egg, to serve
Preparation
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.
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.
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.