Spain · Iberia
Salmorejo
Cordoba tomato cream — thicker, richer and cheaper than gazpacho.
20 min Serves 4 easysoupno-cookandalusia
Ingredients
- 1kg ripe tomatoes
- 200g stale bread
- 1 garlic clove
- 100ml olive oil
- Sherry vinegar
- Salt
- Egg and jamon to serve
Method
- 1
Blend tomatoes until liquid, then strain if you want it silky.
- 2
Add the bread and let it soak for 10 minutes.
- 3
Blend again while pouring in the olive oil until pale and thick.
- 4
Season with vinegar and salt; chill for 2 hours.
- 5
Serve with chopped boiled egg and torn jamon.
Budget note
Use overripe tomatoes from the end-of-day market box.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Tapas Atlas
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook