Name: Salmorejo Cordobés (Cold Spanish Tomato & Bread Soup from Cordoba)
Yield: Makes 6-8 servings
Cuisine: Spanish
Ingredients: More olive oil for drizzling; 55 g Spanish Serrano ham or prosciutto, thinly sliced and cut into 5mm dice; 2 hard-boiled eggs, coarsely chopped; 1½ tablespoons sherry vinegar; 120 ml Spanish olive oil or other mild olive oil; 2 teaspoons kosher salt or Maldon sea salt; 1 large clove garlic, finely grated; 210 g crustless firm white bread, such as Tuscan bread, or baguette, cut into 1cm cubes and left to dry for several hours at room temperature; 900 g perfectly ripe summer tomatoes, rinsed, stem ends cut away and diced

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

In the heart of Andalusia, where gazpacho originated, Cordoba is home to gazpachos thicker ancestor, salmorejo. A simple mixture of tomatoes, seasonings and moistened bread, salmorejo is usually garnished with chopped hard-boiled egg, thin dice of Spanish Serrano ham and a drizzle of olive oil. As in any dish of such simplicity, much depends on the quality of the ingredients. Salmorejo only has the right flavour when made with perfectly red and ripe summer tomatoes. Thi