This is a puréed cold soup similar to Gazpacho but is thicker and creamier due to having more bread, and less vegetables. It originates from Cordoba in Andalucia and combines ripe tomatoes with olive oil, garlic and bread and is topped with chopped hard boiled egg and crispy Serrano ham.
It is inexpensive to make, super healthy and brings alive the flavours of Southern Spain. Using really ripe tomatoes and a good quality olive oil is a must as being of simple ingredients each flavour really stands out.
8 large ripe tomatoes
2 medium cloves garlic, sliced
1 small baguette, crust trimmed off
1 tbsp sherry vinegar
4 tbsp extra virgin olive oil, plus extra for drizzling
Salt and pepper to taste
3 eggs, hardboiled, cut into quarters
4 slices Serrano ham
Salmorejo uses tomatoes without the skin or pips. You can either remove the skins from the tomatoes by cutting a cross in the bottom, blanching for 30 seconds in boiling water, then plunging into cold (the skin will peel off easily) then quarter and cut out the pips and cores, or cut the tomatoes in half and using a sieve rub the flesh through, leaving the skin and pips behind.
Once you have the pulp, put in a blender with the baguette ‘inners’ and leave for 10 minutes for the bread to soften.
Add the garlic and vinegar, season well then blend adding the oil little by little until you have a thick and creamy soup consistency.
Heat a dry frying pan and cook the ham until crispy, then roughly slice.
Fill your bowls and top each with three quarters of egg, some crispy ham and an drizzle of oil.