Cordovan Salmorejo

Ala Lemon

Cordovan Salmorejo
Serves
4

This cousin to the well-known gazpacho is thicker and makes for a fresh, light yet satisfying summer meal


Ingredients

  • 100 gram / 3.5 oz. slightly stale bread (that’s about 2 slices)
  • 2 pound ripe tomatoes, roughly chopped
  • 1 green pepper, deseeded and roughly chopped (optional)
  • 2 garlic cloves, roughly chopped
  • 5 tablespoon tbsp extra virgin olive oil + extra for drizzling
  • 2-3 tablespoon vinegar, ideally Xeres
  • 100 milliliter water (a little less than ½ cup)
  • To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham

Featured Video


Directions

  • Step 1

    Soak the bread in a shallow dish of water for 30 seconds on each side.

  • Step 2

    In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.

  • Step 3

    Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water.

  • Step 4

    Adjust the seasoning to taste.

  • Step 5

    Pour into a bowl and refrigerate the soup for at least 1 hour.

  • Step 6

    Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.