Cordoban salmorejo

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Salmorejo is a chilled Andalusian tomato soup that is thicker and creamier than gazpacho. Bread, olive oil and garlic create its signature texture.

Serves: 4 people

Preparation time: 60 min

Ingredients

• ripe tomatoes, chopped – 2.2 lb
• day-old white bread without crust – 5 oz
• olive oil – 1/2 cup
• garlic – 1 clove
• sherry vinegar – 1 tbsp
• salt – 1 tsp
• hard-boiled eggs, finely chopped – 2
• serrano ham, finely chopped – 2 oz

Method

1. Blend the tomatoes with the bread, garlic, sherry vinegar and salt until smooth.
2. With the blender running, slowly add the olive oil so the soup turns creamy.
3. Chill the salmorejo for at least 1 hour.
4. Divide into bowls and finish with the egg and serrano ham.