Salmorejo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Córdoba Servings: Serves 4
Spain Region / Locale: Córdoba Servings: Serves 4Salmorejo is a thick, refreshing soup originating from Córdoba in Andalusia, Spain. It is a rustic and hearty dish that utilizes simple, high-quality ingredients found in abundance in the region. Traditionally served cold, salmorejo is a cousin to gazpacho but offers a thicker and richer texture, often garnished with hard-boiled eggs and jamón serrano. This delicious blend of tomatoes, bread, olive oil, and garlic captures the essence of Andalusian cuisine, with a rich history rooted in the culinary traditions of Southern Spain.
Ingredients
- ripe tomatoes – 1 kg / 2.2 lbs
- day-old bread – 200 g / 7 oz
- extra virgin olive oil – 100 ml / 3.4 oz
- garlic clove – 1 large
- salt – to taste
- hard-boiled eggs – 2, for garnish
- jamón serrano – 100 g / 3.5 oz, for garnish
Instructions
- Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to cool. Remove their skins.
- Core and chop the tomatoes, then blend them until smooth.
- Soak the bread in water briefly, squeeze out the excess, and add it to the blender.
- Blend in the garlic and salt.
- Slowly add the olive oil while blending until the mixture emulsifies and thickens. Adjust the salt to taste.
- Chill the soup in the refrigerator for at least 2 hours.
- Serve cold in bowls, garnished with chopped hard-boiled eggs and jamón serrano.
Substitutions
- day-old bread -> gluten-free bread
- jamón serrano -> prosciutto
Enhancements in the Next Evolution
- Roast the garlic for added depth.
- Use heirloom tomatoes for a more complex flavor.
- Add a splash of sherry vinegar for acidity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
