Soups

Salmorejo Cordobés

Salmorejo is more bread, less water, more olive oil. The result is a thick, intensely flavoured emulsion — almost a sauce — that is served cold and topped with jamón and hard-boiled egg. It is one of the great dishes of Andalucía and criminally underserved outside Spain.

Made with La Piedra del Molino extra virgin olive oil

Prep

15 min + 1 hr chilling

Cook

0 min

Serves

4

Difficulty

Easy

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 1kg very ripe tomatoes
• 200g stale white bread, crusts removed
• 1 garlic clove
• 150ml La Piedra del Molino extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp salt
• To serve: 2 hard-boiled eggs, diced · 80g good jamón serrano, torn · extra olive oil

Method

1. 1

   Blitz the tomatoes until smooth. Add the bread (torn roughly), garlic, salt, and vinegar. Blend again until completely homogenous.

2. 2

   With the blender running on full speed, add the olive oil in a thin, slow stream. The mixture will thicken and turn a beautiful deep orange-red.

3. 3

   Season. Chill for at least 1 hour.

4. 4

   Serve in bowls topped with the chopped egg and torn jamón. Finish with a thread of olive oil over the top.