Cordovan Salmorejo Recipe – A Traditional Spanish Cream Soup

With summer fading, there’s still a perfect moment to savor a regional specialty. The most emblematic Spanish dish of this season is Salmorejo.

Nutritious and inviting, this soup or cream blends tomatoes and bread. It doesn’t demand advanced kitchen skills, yet the final texture hinges on small details and, of course, the quality of the ingredients used.

By following the steps below, a salmorejo can be prepared with a flavor that lingers long after the last bite.

Salmorejo can be served in a variety of ways.

Cordovan salmorejo recipe

Ingredients for four:

• 1 kilogram tomatoes
• 150 grams bread
• 1 clove garlic
• extra virgin olive oil
• Salt

For accompaniment:

• 1 boiled egg
• Serrano ham cubes

Detailing:

1. Rinse the tomatoes, cut them into quarters, and blend until smooth. The variety can be chosen based on taste, with pear or branch types providing good results. Use ripe, flavorful tomatoes for best results.
2. Pass the mixture through a strainer to remove seeds and any skin remnants. A powerful blender can skip this step, but passing through a sieve yields a silkier texture.
3. Cut the bread into small pieces and mix it into the tomato base to soften it. Cordovan telera bread is traditional, but any bread without a thick crust can work well.
4. Add peeled and chopped garlic, salt, and pepper, then blend again. Drizzle in extra virgin olive oil gradually until the ingredients emulsify to the desired creaminess.
5. If the mixture is too liquid, add more bread to reach the preferred thickness. The texture should hold the toppings that will be served with it, such as ham and poached eggs cut into portions.
6. Let the salmorejo rest in the refrigerator for at least an hour before serving. Just before presenting it, add a few extra drops of olive oil as a finishing touch.

Notes: The balance of bread and tomato defines the classic salmorejo. The dish is typically garnished with cubes of Serrano ham and a neatly sliced boiled egg, which adds richness and color. Some cooks prefer a slightly cooler finish, while others like a thicker, more spoonable texture for a hearty plate of accompaniments. The method remains consistent: blend, strain, emulsify, and chill for best results. Its appeal lies in simplicity and the way a few ingredients can create a comforting, deeply satisfying dish.

In practice, the key to success is selecting ripe tomatoes, using fresh bread with a soft crumb, and introducing olive oil in slow, steady streams to achieve a velvet-like consistency. The final presentation is straightforward: spoon the salmorejo into bowls, drizzle with olive oil, and crown with ham and egg to taste. This makes for a meal that feels indulgent yet homey, a true taste of Cordoban tradition as the season wanes. [Attribution: Cordoban culinary heritage]