Salmorejo is typical from Córdoba, and I am familiar with this recipe because I have friends with family of the south. It’s perfect for the summer, because is light, healthy and very easy to prepare.
Recipe type: Cold Soup
- 100 gr white bread
- 375 gr ripe tomatoes
- ½ garlic clove
- 1 glass cold water
- 3 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp salt
For de garnish
- 2 hardboiled eggs, diced
- 25 gr Iberian ham shavings (virutas de jamón)
- Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
- Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
- Enjoy extra-cold, garnished with hardboiled egg and ham shavings!