Salmorejo Cordobés
Córdoba's velvety cousin to gazpacho — ripe tomatoes blitzed with day-old bread and a stream of arbequina oil into a coral-pink cream, finished with jamón and egg.
Ingredients
- very ripe tomatoes1 kg
- day-old rustic white bread, crusts removed200 g
- garlic1 small clove
- sherry vinegar1 tbsp
- arbequina extra-virgin olive oil120 ml, plus more to finish
- fine sea saltto taste
- jamón serrano60 g, finely diced
- hard-boiled eggs2, finely chopped
Steps
Core and blanch the tomatoes.
Core the tomatoes and cut a shallow X in the base. Blanch in boiling water for 20 seconds, then slip off the skins.
Combine ingredients and soak.
Quarter the peeled tomatoes and tip into a blender with the bread, garlic, vinegar, and a generous pinch of salt. Let sit 5 minutes so the bread softens.
Blend and emulsify the salmorejo.
Blend on high until completely smooth, 2 minutes. With the motor running, drizzle in the olive oil in a thin stream until the salmorejo turns pale coral and emulsifies.
Taste and chill the mixture.
Taste and adjust salt and vinegar. Chill thoroughly, at least 2 hours.
Serve with toppings and oil.
Ladle into shallow bowls. Scatter the diced jamón and chopped egg over the top and finish with a generous swirl of olive oil.
Nutrition, per serving. 220 calories. Protein 7.5 grams, 13 percent. Carbs 18 grams, 32 percent. Fat 14 grams, 55 percent. Fiber 3.5 grams, sugar 9 grams, saturated fat 2.5 grams, sodium 550 milligrams. Estimated from ingredients.
