Salmorejo cordobés
A cold cream of tomato, bread, garlic and olive oil, thicker than gazpacho, served with hard-boiled egg and diced ham. Córdoba even has a brotherhood devoted to it.
Ingredients
- 1 kg very ripe tomatoes
- 200 g day-old telera bread (or another dense white loaf)
- 1 garlic clove
- 150 ml extra virgin olive oil
- Salt
- 2 hard-boiled eggs and chopped serrano ham to serve
How to make it at home
- Blend the tomatoes with the garlic and salt and strain to remove the skins and seeds.
- Add the bread in pieces and leave it to soak for 10 minutes.
- Blend again while drizzling in the oil, until it becomes a thick, glossy cream.
- Chill in the fridge.
- Serve with chopped hard-boiled egg, ham and a drizzle of oil.
The trick: Good salmorejo is thick: a spoon should almost stand up in it.