Salmorejo Cordobés Recipe

Name: Salmorejo Cordobés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmorejo Cordobes; 1 kilograms (about 8 to 10) vine-ripe tomatoes, quartered; 42 grams (about 1/2) Italian green pepper, seeds removed; 4 to 7 grams (1 to 1 1/2) garlic cloves; 95 milliliters (about 1/2 cup) extra-virgin olive oil; 20 milliliters (about 4 teaspoons) white vinegar; 7 grams crunchy salt (or to taste); 75 grams day-old bread, torn into small pieces; Toppings; Hard-boiled eggs, chopped; Jamon iberico; Olive-oil packed tuna; Avocado; Herbs (basil, cilantro, etc)

Servings: persons

Salmorejo Cordobes
1 kilograms (about 8 to 10) vine-ripe tomatoes, quartered
42 grams (about 1/2) Italian green pepper, seeds removed
4 to 7 grams (1 to 1 1/2) garlic cloves
95 milliliters (about 1/2 cup) extra-virgin olive oil
20 milliliters (about 4 teaspoons) white vinegar
7 grams crunchy salt (or to taste)
75 grams day-old bread, torn into small pieces
Toppings
Hard-boiled eggs, chopped
Jamon iberico
Olive-oil packed tuna
Avocado
Herbs (basil, cilantro, etc)

1
In a blender, combine the first 3 ingredients and blend until smooth-it should be like a puree.
2
Add bread to blended tomato mixture and push pieces down to soak for a few minutes; then blend again until smooth.
3
Turn to low speed and stream in the olive oil-keep blending. A few solid minutes of blending time is very important during this step, to give the salmorejo an emulsion-like texture.
4
Add vinegar and salt, and blend again. Taste and adjust salt, vinegar (and maybe the garlic) to your liking.
5
Chill completely before serving.
6
Serve with toppings (see below) and, of course, bread for dipping.
7
This last part is what makes this dish more than just a soup. It can be a totally satisfying, protein-filled meal. The typical way to serve salmorejo is topped with diced hard-boiled egg and little chunks of jamon (prosciutto would be a fine substitute). I have also seen it served with tuna (packed in extra virgin olive oil), avocado slices, or goat cheese. Really, you can get creative here.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salmorejo Cordobes, 1 kilograms (about 8 to 10) vine-ripe tomatoes, quartered, 42 grams (about 1/2) Italian green pepper, seeds removed, 4 to 7 grams (1 to 1 1/2) garlic cloves, and more.

Yes, Salmorejo Cordobés falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmorejo Cordobés

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions