🇪🇸 Spain recipe
Salmorejo
Córdoba's magnificent chilled tomato soup, thicker and more luxurious than its cousin gazpacho. Ripe tomatoes are blended with a generous amount of day-old bread, garlic, and extra virgin olive oil until extraordinarily smooth and creamy. Served cold in bowls, topped with diced jamón serrano and chopped hard-boiled egg, it is the taste of a scorching Andalusian summer.
Prep15 mins
Cook0 mins (no cooking)
Serves4
Difficultyeasy
Ingredients
- 1kg very ripe tomatoes, roughly chopped
- 200g day-old white bread, crusts removed
- 1 small garlic clove, peeled
- 100ml extra virgin olive oil, plus extra for drizzling
- 1 tablespoon sherry vinegar
- Fine sea salt to taste
- 2 hard-boiled eggs, finely chopped (for garnish)
- 80g jamón serrano, diced small (for garnish)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 220
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 14 g
