Cordoba Cold Tomato and Bread Soup (Salmorejo)
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Ingredients
- 800 g ripe tomatoes
- 150 g day-old crusty bread
- 1 garlic cloves
- 1 tbsp sherry vinegar
- 100 ml extra virgin olive oil
- 2 large eggs, hard-boiled and peeled
Nutrition (per serving)
- Calories
- 391 kcal
- Protein
- 9 g
- Carbohydrate
- 24.7 g
- of which sugars
- 6.5 g
- Fat
- 27.3 g
- of which saturates
- 4.6 g
- Fibre
- 3.5 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Roughly chop the tomatoes and tear the bread into pieces.
- 2
Soak the bread in a splash of water for 5 minutes to soften, then squeeze out the excess water.
- 3
Blitz the tomatoes, bread and garlic in a blender with the vinegar until completely smooth, then blend in the olive oil in a steady stream until thick and creamy.
- 4
Season well and chill for at least 1 hour.
- 5
Serve very cold with the hard-boiled eggs chopped over the top.
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