Salmorejo Cordobés

Method

1. 01

   Cook the eggs and prepare the tomatoes

   Lower the eggs into simmering water and cook 10 minutes, then cool in cold water, peel and refrigerate. Meanwhile, blend the chopped tomatoes alone for 45–60 seconds until liquid, then pass through a fine sieve to remove coarse skin and seeds.

   

2. 02

   Soak the bread in tomato

   Pour the strained tomato puree over the 200 g bread and leave 10 minutes, turning once, until the bread is fully saturated and soft. This uses tomato juice rather than excess water so the soup stays concentrated.

   

3. 03

   Blend the tomato, bread and garlic

   Transfer the soaked bread and all tomato puree to a blender with the garlic and 10 g salt. Blend on high for 2 minutes, scraping once, until completely smooth and thick with no bread pieces remaining.

   

4. 04

   Emulsify with olive oil

   Run the blender at medium-high speed and pour the 100 ml olive oil in a very thin stream over 60–90 seconds. Continue blending 30 seconds after the oil is added. The salmorejo should become slightly lighter, glossy and thick enough to coat a spoon without an oily layer.

   

5. 05

   Chill and garnish

   Cover and chill for at least 1 hour. Dice the cold eggs and Serrano ham finely. Stir the salmorejo before serving; spoon into cold bowls and top each portion with egg and ham. Serve at 6–10°C with a dense, spoonable texture.