Salmorejo is a typical dish from Cordoba in the south of Spain. It's a chilled soup, similar to gazpacho but thicker, with chopped boiled egg and serrano ham slivers on top. It really is an easy and delicious summer dish, which is also often served as a dip.
Serves 4
Takes 30 minutes to make, plus chilling
Per serving:
252kcals
15.6g fat (3.1g saturated)
9.2g protein
19.6g carbs
7.1g sugar
0.8g salt
1. Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
This is best made in a blender; a food processor will work but the texture will be rougher.
2. Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
3. To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.
© delicious. magazine
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