Saturday, June 9, 2012

Cordovan Salmorejo with Serrano Ham and Egg

If there’s one dish by excellence that represents Cordoba, it would be the Cordovan Salmorejo. Made of a tomato, bread and olive oil base, salmorejo is a creamy cold soup, similar to gazpacho but thicker, offered as a starter at all bars, taverns and restaurants in Cordoba and most Andalusia.


  • 1kg tomatoes
  • White bread
  • Extra virgin olive oil
  • 1 clove of garlic
  • 3 eggs
  • 200 g diced Serrano ham
  • 1 teaspoon of vinegar
  • Salt


Soak the bread in olive oil with the diced garlic the day before.
Purée the peeled tomatoes, bread, oil, one egg, garlic and salt. Sieve this cream until very fine. Slice or dice the boiled eggs and decorate with the diced Serrano ham. You can also use tuna as decoration. Finally, sprinkle with extra virgin olive oil.

That easy. Enjoy!

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