Classic Cold Tomato Soup of Cordoba (Salmorejo Cordobes)

1. 1

   In a blender or food processor, combine the tomatoes with the bread chunks, garlic, 1 tablespoon of sherry vinegar and 1/4 cup of olive oil.

2. 2

   Puree until smooth and thick.

3. 3

   Season with salt and pepper and refrigerate for about 15 minutes, until cold.

4. 4

   Meanwhile, in a small saucepan, cover the eggs with water and bring to a simmer.

5. 5

   Cook over moderate heat for 10 minutes.

6. 6

   Drain off the water; fill the pan with cold water and let the eggs cool completely.

7. 7

   Drain and peel the eggs, then quarter them lengthwise.

8. 8

   Ladle the soup into bowls and drizzle with sherry vinegar and olive oil.

9. 9

   Serve the soup with the hard-cooked eggs, serrano ham and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.