Quick Weeknights · Spanish
Salmorejo
A dense, cold tomato soup from Cordoba served with the expected garnishes of hard boiled eggs and salty serrano ham.
Why This Works
The authentic structure of salmorejo relies on the bread to act as a stabilizer, binding the tomato acidity and olive oil into a perfectly stable, velvet-like emulsion. This technique creates a luxurious, dense mouthfeel that distinguishes the dish from a standard, watery gazpacho.
The Upgrade
Use a really fruity, high-quality Picual or Arbequina olive oil, as it is the primary flavor component.
Chef's Secret
Michelin TechniquePass the soup through a fine-mesh sieve if you want a truly refined, ultra-smooth restaurant texture.
Ingredients
Total time including resting: 20 min
Directions
Place the sourdough bread in a bowl, add a splash of cold water, and soak for 5 minutes before squeezing out the excess liquid.
5 minCombine the tomatoes, garlic, sherry vinegar, and the softened bread in a high-speed blender, processing on high until the mixture is completely smooth.
2 minWith the blender running on low, slowly stream in the extra virgin olive oil to emulsify the mixture into a pale, creamy consistency.
3 minSeason the soup with kosher salt to taste and chill in the refrigerator to allow the flavors to harmonize.
30 minLadle the chilled soup into bowls and garnish with the chopped hard-boiled eggs and finely diced serrano ham.
Wine Pairing
Fino Sherry
Fortified Wine
The BottleTio Pepe Fino En Rama
The nutty, saline profile of a Fino sherry is the traditional and perfect match for cold tomato soup and cured ham. It highlights the saltiness of the serrano and contrasts the acidity of the cold gazpacho base.
Nutrition per Serving
380
calories
12g
protein
25g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Toasted Garlic Bread
Rub warm toasted bread with garlic for a satisfying crunch that complements the cold, creamy soup.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the bread into 1-inch thick batons or rustic pieces.
Brush both sides of the bread lightly with olive oil.
Arrange on a baking sheet and toast for 8-10 minutes until deeply golden and crisp.
Remove from the oven and immediately rub the cut side of the raw garlic clove vigorously against the warm, rough surface of the bread.
Finish with a light sprinkle of flaky sea salt and serve immediately alongside the chilled Salmorejo.
Side Dish
Marinated Olives
Serve a small bowl of olives to provide a sharp, briny kick that enhances the tomato base.
Ingredients
Directions
Combine olive oil, rosemary, red pepper flakes, lemon zest, and garlic in a small mixing bowl.
Whisk the aromatics into the oil until emulsified.
Add the olives to the mixture and toss gently to coat.
Let the olives macerate at room temperature for 15 minutes to allow flavors to penetrate.
Transfer to a chilled serving vessel.
Serve immediately alongside the Salmorejo.
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