Cordovan salmorejo

• 1 kg of tomatoes (ripe tomatoes recommended)
• 200 g of bread (preferably from the day before)
• 1-2 cloves of garlic
• 100 grams of Iberian ham
• 2 eggs
• Extra virgin
• Olive oil
• Salt
• Parsley

Step 1

The recipe for salmorejo cordobés is very simple, but it is important to do each step in the correct way and the first step is to prepare the tomatoes. Ideally, peel them completely, remove any stalks present, clean them and proceed to crush them.

Step 2

Once you have crushed the tomatoes, it is advisable to pass them through a sieve again. If you have not previously removed the skin, it will now be completely separated and, most importantly of all, you will also keep the pips separate.

Step 3

Once the tomato has been strained, proceed to mash the mixture again, now adding all the bread, the extra virgin olive oil, the garlic and the salt, as you prefer. The art of making salmorejo cordobés is to achieve the right texture for this cold soup. The homogeneous mass is obtained by adding oil and seasoning as we consider necessary on each occasion. Experience will allow you to make an increasingly successful salmorejo recipe. A practical tip is to do it without rushing. Don’t try to finish the salmorejo in 30 seconds. Spend as much time as it takes to get the dough to the perfect texture.

Step 4

With the mixture ready, we can leave the salmorejo in the container and put it in the fridge. This cold soup gets its well-deserved reputation for being refreshing, so it is important to be patient and allow it to cool properly.

Step 5

For the salmorejo cordobés recipe, the presentation features ham and egg. Take the cold soup out of the fridge and serve on separate plates. On each one of them, put a few slices of Iberian ham and pieces of hard-boiled egg (which you should have previously boiled), to your liking. The parsley can be used as the finishing touch to a classic Cordovan salmorejo, with all the flavour that has made this recipe so famous.