Salmorejo Cordoba is Andalusian cold cream older than gazpacho, mentioned in Hispano-Roman cuisine. Cordoba elevated it to art with pear tomato and country oil. It is breakfast, tapas and a summer dish that defines the culinary identity of inland Andalusia.
Mediterranean
Cordoban salmorejo
Creamy Cordoban salmorejo with tomato, bread, olive oil, egg and ham.
- Spain
- Main course
- Gluten-free
- Vegetarian
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 8 g
- Fiber 3 g
- Carbohydrates 18 g
- Fat 22 g
- Sodium 620 mg
Story behind the dish
Preparation
Salmorejo cordobes is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of very red ripe tomatoes.
- Have ready: 200 g of bread from the previous day.
- Have ready: 100 ml of extra virgin olive oil.
- Have ready: 2 cloves of garlic.
- Have ready: Salt to taste.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel tomatoes and mash with garlic
Peel tomatoes and blend with garlic, salt and soaked bread until fine cream. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Emulsify with olive oil in thread while beating until…
Emulsify with olive oil in thread while beating until thick. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Pass through a fine strainer, pressing to remove skins and seeds.
Pass through a fine sieve, pressing to remove skins and seeds.
-
Refrigerate for at least 2 hours; rectify salt and acidity
Refrigerate for at least 2 hours; rectify salt and acidity. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve very cold in a bowl with hard-boiled egg.
Serve very cold in a bowl with hard-boiled egg, ham and extra oil. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
-
Garnish with cherry tomatoes and freshly ground pepper
Garnish with cherry tomatoes and freshly ground pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version without ham for vegan variant.
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