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Salmorejo cordobés is Córdoba's magnificent answer to the more famous Andalusian gazpacho - a thick, silky, intensely red emulsion made only from very ripe tomatoes, day-old bread, garlic, sherry vinegar, and a remarkable quantity of extra-virgin olive oil, blended to an impossibly smooth, creamy consistency. Unlike standard gazpacho which includes cucumber, peppers, and onion, salmorejo is a purer, more concentrated experience - the tomato flavor is absolute, the texture almost creamy from the emulsified olive oil and bread. Served chilled in wide bowls or glasses, it is traditionally garnished with finely diced serrano ham and chopped hard-boiled eggs, whose richness and umami contrast perfectly with the cold, bright acidity of the soup. In Córdoba, salmorejo is a matter of civic pride.
Prep
15 min
Total
15 min
Servings
4 srv
Difficulty
Easy
Calories
240 kcal
For 4 serving(s)
Per serving
Soak the day-old bread briefly in water until softened, then squeeze out most of the excess liquid.
Cut the tomatoes into rough quarters and remove the hard core. Place in a powerful blender with the soaked bread, garlic, and sherry vinegar.
Blend at high speed until completely smooth. With the blender running, slowly drizzle in the extra virgin olive oil in a thin stream, as if making a mayonnaise, emulsifying it into the tomato mixture.
Season with salt and blend for a final 30 seconds. Taste - the salmorejo should be intensely tomato-flavored, lightly acidic, and creamy.
Pass through a fine sieve if a very smooth texture is desired. Chill for at least 2 hours.
Serve in cold bowls, topped with finely diced serrano ham and chopped hard-boiled egg.
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