Salmorejo Cordobés (Thick Chilled Tomato Soup with Egg and Serrano Ham)
Why this recipe works
- Naturally creamy texture: Day-old bread and olive oil blend into the tomatoes to create a thick, smooth emulsion without cream.
- Clean acidity: Sherry vinegar sharpens the ripe tomatoes and keeps the richness of the olive oil in balance.
- Designed to chill: The soup thickens slightly and tastes cleaner once fully cold, so it works well prepared ahead.
Get the most out of this recipe
Ingredient notes
- Use ripe tomatoes: Salmorejo relies on the flavour of the tomatoes, so choose ripe, sweet tomatoes with good aroma rather than firm or underripe ones.
- Olive oil matters: Extra-virgin olive oil gives the soup its rounded, peppery finish and helps create the characteristic pale, thick texture.
- Let the bread soften: A short soak with the tomatoes helps the bread break down evenly, giving a smoother blend and fewer visible crumbs.
Texture tips
- For a silkier finish: Blend until completely smooth before adding the oil, then drizzle the oil in slowly while the blender runs.
- For a thicker salmorejo: Chill thoroughly before serving; the bread continues to hydrate and the soup firms up slightly in the fridge.
- For a looser texture: If it becomes too thick after chilling, stir it well and loosen gradually with a little cold water if needed.
Make-ahead tips
- Blend ahead: The soup can be made in advance and kept chilled, making it convenient for lunch or warm-weather entertaining.
- Keep toppings separate: Store the salmorejo without the egg and serrano ham, then add the toppings just before serving for the best texture.
- Serve cold, not reheated: Salmorejo is intended to be served very cold; stir it well after chilling rather than warming it.
Authenticity notes
- Cordoban style: Salmorejo Cordobés is known for being thicker and richer than gazpacho, with bread and olive oil forming a dense tomato emulsion.
- Traditional garnish: Chopped hard-boiled egg and serrano ham are the classic toppings, adding saltiness, richness and contrast to the cold soup.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel and set aside.
- Core the tomatoes and cut into chunks. Tear the bread into pieces and peel the garlic clove. Add the tomatoes, bread, garlic, salt and sherry vinegar to a blender and leave for 5 minutes so the bread softens.
- Blend until completely smooth, scraping down the sides as needed. With the blender running, slowly drizzle in the olive oil until the soup turns paler and thick, like a loose mousse. Taste and adjust with a pinch more salt if needed.
- Pour into a bowl, cover and chill until very cold. The texture will thicken slightly as it chills. Serve cold in bowls.
- Finely chop the eggs and serrano ham. Spoon the toppings over each portion just before serving, with a final trickle of olive oil if you like.
Recipe notes
Tips
- For a smoother finish, blend for an extra minute and add the olive oil in a thin, steady stream so it emulsifies properly.
- If serving to young children, chop the serrano ham very finely so it distributes evenly and is easier to eat.
- Eggs should be cooked until the yolks are fully set; if you are pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark.
Substitutions
- Replace sherry vinegar with red wine vinegar for a slightly sharper tang.
- Replace crusty white bread with whole-wheat bread for a nuttier, more rustic salmorejo.
Storage
- Refrigerate up to 3 days
- Store the soup (without toppings) in an airtight container in the fridge. Stir well before serving, as it can thicken and settle; add the egg and serrano ham only at the table.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 10min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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