Salmorejo Cordobés - Easy homemade creamy cold tomato soup
Looking for a refreshment that transports you straight to the Spanish sun? My Salmorejo Cordobés is the epitome of Spanish summer cuisine. This delicious, velvety cold tomato soup originates from Córdoba and is world-famous for its unique creaminess. What makes it so special? The combination of sun-ripened tomatoes, high-quality olive oil, and hearty bread creates a texture that melts on the tongue like silk. As a little cat, I love dishes that are uncomplicated but pack a real flavor punch. Since I avoid pre-made products, we only use the best fresh vegetables and crusty bread from the day before. Salmorejo Cordobés is healthy, quick to prepare, and perfect as a light lunch or a fancy appetizer. Topped with fine Serrano ham and an egg, it's a true feast you must try in your own kitchen. Grab your blender and let's make this Spanish specialty together – it's really easy, I promise!
Ingredients
Preparation
Boil the egg (1) in boiling water for about 9 minutes, rinse, peel and chop finely.
Wash the tomatoes (5), remove the stalks and chop roughly.
Tear the white bread (100 g) into coarse pieces and place in a blender with the tomatoes (5) and the peeled garlic clove (1).
Puree everything until smooth, then slowly add the olive oil (50 ml) while mixing constantly so the soup emulsifies into a creamy consistency.
Stir in the sherry vinegar (1 tbsp) and salt (5 g) and chill the soup in the refrigerator for at least an hour.
To serve, cut the Serrano ham (30 g) into small strips.
Pour the cold soup into a bowl and garnish generously with the chopped egg (1) and the Serrano ham (30 g) – meow, a real delight!
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