Salmorejo Cordobés

Ingredients

• 1 kg ripe tomatoes - preferably vine-ripened for flavor
• 100 g stale bread - day-old bread is ideal
• 50 ml extra virgin olive oil - use high-quality for best flavor
• 20 ml sherry vinegar - can substitute with red wine vinegar
• 1 clove garlic - adjust to taste
• salt to taste
• 2 hard-boiled eggs - for garnish
• 50 g jamón ibérico - for garnish, optional

Step-by-step instructions

1. In a blender, combine the ripe tomatoes, stale bread, garlic, olive oil, sherry vinegar, and a pinch of salt. Blend until smooth and creamy.
2. Adjust seasoning to taste and chill the mixture in the refrigerator for about 30 minutes before serving. Serve in bowls, garnished with chopped hard-boiled eggs and jamón ibérico.

Serving suggestion

Serve chilled in small bowls or cups, alongside a drizzle of olive oil and a few slices of jamón ibérico for an authentic touch.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.