sately

← All recipes

Meals · Soups & stews

Salmorejo (Córdoba's chilled tomato cream with egg and jamón)

35

Thicker and silkier than gazpacho: ripe tomatoes blended with bread, a little garlic and fruity olive oil into a cold, spoon-coating orange cream, then topped the Cordoban way with chopped hard-boiled egg and strips of serrano ham. Summer lunch in a bowl.

Time
70 min (25 prep + 45 cook)
Servings
4
Per serving
519 kcal
Protein
20 g

Ingredients

  • 2 1/4 lb very ripe tomato, cored and quartered
  • 6 1/2 oz baguette, day-old rustic white bread, crusts off, torn
  • 1 small clove garlic, germ removed
  • scant 1/2 cup olive oil, extra virgin
  • 1 tsp salt

To top

Steps

  1. Blend the tomatoes until completely smooth, then pass them through a fine sieve into a bowl, pressing to get all the juice out.
  2. Add the torn bread to the sieved tomato, push it under and leave it for 10 minutes to soak.
  3. Add the garlic and salt and blend for 2 minutes, until thick. With the motor running, pour in the oil in a thin stream and keep blending until the cream turns orange and smooth. It should be thick enough to hold a topping on its surface; if it is too thick, loosen it with a little cold water.
  4. Taste for salt and chill for at least 30 minutes, or better for 2 hours. Meanwhile boil the eggs for 10 minutes, cool them in cold water, peel and chop them.
  5. Ladle into cold bowls and top with the chopped egg and ham strips. The cream keeps 3 days in the fridge in a closed jar, with the toppings stored apart; stir before serving.

Good to know

How do I make it richer, like a Córdoba bar?

Use the full traditional oil, 2/3 cup, for an even silkier, richer cream. That comes to about 32 instead of 35.

My tomatoes are pale. What can I do?

A spoonful of tomato paste and a teaspoon of sherry vinegar bring back the flavour that out-of-season tomatoes lack.

Alternative

Per

Calories
141
Protein
(15%)
5 g
Fat
(60%)
9 g
Carbohydrates
(25%)
9 g
of which sugar
2 g
Fiber
1 g
Sodium
352 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2078 kcal goes into the pot and 1570 g of ingredients comes out as about 1470 g of food: 141 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.