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Salmorejo

A thick, creamy, chilled tomato soup - specific from Cordoba region in Spain
Prep Time15 mins
Servings: 4 People
Author: Andra Constantinescu

Ingredients

  • 1 Kg Ripe tomatoes Jack Hawkins variety
  • 1 Clove garlic
  • 3 Slices soft white bread including crust
  • 100 Ml extra virgin olive oil
  • 5 Ml red wine vinegar
  • 1 Pinch sea salt
  • 4 quail eggs boiled
  • 4 Slices Jamon Iberico chopped

Instructions

  • Roughly chop the tomatoes and add them to a food processor. Add the garlic, bread (roughly teared in pieces), salt, vinegar and half the oil.
  • Blitz until smooth, gradually adding the rest of the olive oil.
  • Sieve through a chinoise, transfer to a pan and leave to chill for at least one hour.
  • To serve, transfer to bowls, add the quail egg and chopped jamon iberico on top - and a drizzle of extra virgin olive oil.