Salmorejo (Classic Spanish Cold Tomato Soup)

Thick cold tomato soup from Córdoba, garnished with hard-boiled egg and jamón.

Ingredients (Serves 4–6)

• 1 kg ripe tomatoes, peeled and chopped

• 150 g stale white bread, crusts removed

• 1–2 garlic cloves, minced

• 100 ml extra virgin olive oil

• 20 ml sherry vinegar or red wine vinegar

• Salt, to taste

Optional garnishes:

• Hard-boiled eggs, chopped

• Jamón serrano, diced

• Olive oil drizzle

Preparation

1. Prepare bread and tomatoes:

   • Soak bread in a little water if very dry.

   • Combine tomatoes, bread, and garlic in a blender.

2. Blend and emulsify:

   • Blend until smooth.

   • With the blender running, slowly add olive oil and vinegar until creamy.

3. Season and chill:

   • Add salt to taste and blend again.

   • Refrigerate for at least 2 hours before serving.

4. Serve:

   • Pour into bowls or glasses.

   • Garnish with chopped hard-boiled egg, jamón serrano, and a drizzle of olive oil.

Serving Suggestions

• Serve as a starter or light lunch.

• Pair with Spanish tapas or crusty bread.

• Ideal for hot summer days.