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Salmorejo

Soups and Creams

Did you enjoy the Rota and the Puerto Feria ? We are sure you did ! and this week you have the Feria in Jerez de la Frontera. Definitely, this a month to enjoy ! A very special and tasty dish we can enjoy in these local festivities is the Salmorejo. Originally, this was a recipe unique to Cordoba but it is prepared in every province, not only in Andalusia but in the whole country. It is delicious, very healthy, very tasty and very refreshing at the same time. We are sure you are going to like it very much !

Ingredients

  • 1 lb 2 oz (1/2 kg) of red, ripe tomatoes
  • 2 oz (50 g) white breadcrumbs from the previous day’s bread
  • (if possible use “Telera” bread, you can ask for it in your favorite bakery)
  • 1 large clove of garlic
  • a splash of Sherry Wine vinegar
  • 1/2 tablespoon salt
  • 2 – 3 oz (75 ml) Virgin olive oil
  • To garnish:
  • 1 diced or chopped hard-cooked egg
  • 2 oz (50 g) of diced Spanish Serrano Ham

Preparation


In an emersion blender beaker, we add the garlic, the peeled tomatoes (a good tip, put the tomatoes in a pot of hot water and let it continue to cook for a few minutes, they peel on their own!) and salt and puree everything with the blender.


Then add the breadcrumbs (if they are hard, you can moisten them in water a little bit) and we blend it again.


We add the wine vinegar and blend again.


And we are going to pour the olive oil in slowly while we continue blending.


If we notice that it is still very liquid, we will add more bread crumbs.


We are going to keep in the fridge until we serve our Salmorejo at the table.


Tips for serving:


We can serve them in nice cups, the type of cup we use to serve the desserts (mousse, ice cream, etc.). And we will garnish on top with diced/chopped hard-boiled eggs and the diced Serrano ham. And ready to eat and enjoy !


Have a great spring week with this very nice weather and please don’t forget to enjoy.