Salmorejo from Cordoba (Spain)
  • Servings: 4
  • Preparation Time: 10 minutes
  • 500 gr. stale bread
  • 500 gr. red ripe tomatoes
  • 2 or 3 cloves of garlic
  • 125 cc. extra or normal virgin olive oil
  • 55 cc. white wine vinegar
  • 1 tea spoon of salt
  • For decoration: serrano ham and hardboiled egg
  1. The bread is cut into thick slices and soaked. When it is soft we squeeze the excess water and cut the bark.
  2. Put them in a mixer with the peeled tomatoes cut in half, the peeled garlic, the salt, the oil and the vinegar.
  3. Mix well until it has a creamy, thick consistency.
  4. Place in a bowl and leave to cool.
  5. Serve with chopped ham and egg.
To prepare a good Salmorejo the most important thing is to have good quality tomatoes, which are ripe and red to give a good color to the dish. If you are not a big fan of garlic you can reduce the quantity or even remove it, but it will no longer be the authentic Salmorejo. Perhaps you didn't know it, but one way to prevent garlic from being so indigestible is to remove the central green part.