Spain • Soup
Salmorejo Cordobes
A thick chilled tomato and bread soup.
Prep20 min
Cook0 min
Servings4
Method
- 01
Step 1
Blend tomatoes and pass through a sieve to remove coarse skins and seeds.
- 02
Step 2
Tear bread into the tomato puree and soak 10 minutes.
- 03
Step 3
Add garlic, vinegar and salt and blend smooth, pouring in oil slowly.
- 04
Step 4
Refrigerate at least 2 hours.
- 05
Step 5
Divide into bowls and top with egg and cured ham. Omit both toppings for a vegan version.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested