Salmorejo is a cold Andalusian cream born in Córdoba, where the intense summer heat makes it an essential dish. Its silky texture and rich flavor come from the perfect emulsion of very ripe tomatoes and first cold-pressed extra virgin olive oil.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800 g ripe tomatoes (preferably hanging tomatoes)
- 150 g day-old rustic bread (crust removed)
- 3 garlic cloves
- 100 ml Sherry vinegar (optional)
- 1 tsp coarse salt
- 250 ml extra virgin olive oil
- 1 hard-boiled egg, diced (for garnish)
- 50 g serrano ham, diced (for garnish)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Prepare the tomatoes by washing them thoroughly, peeling if the skin is thick, and removing the core and seeds. Tear the rustic bread and soak it in cold water for 2 minutes; this softens the crumb and facilitates blending without adding excess liquid.
- Step 2 Blend 2 min
Place the chopped tomatoes, drained bread, peeled garlic cloves, and coarse salt in a tall blender jar. Process on medium-high speed for 2 minutes until you achieve a completely smooth and homogeneous paste.
- Step 3 Mix 3 min
With the blender running, pour the extra virgin olive oil in a very thin, constant stream from the center of the jar. This trick is crucial: adding the oil gradually allows the droplets to emulsify properly, resulting in a thick and glossy cream.
- Step 4 Prep 1 min
Taste for acidity and adjust with Sherry vinegar if you prefer a more balanced flavor. For an absolutely silky texture, strain the mixture through a fine-mesh sieve before chilling; this removes any residual fiber from the tomato or garlic.
- Step 5 Cool 180 min
Pour the salmorejo into an airtight container and refrigerate for at least 3 hours; the cold intensifies the tomato's natural sweetness and thickens the emulsion. When serving, garnish with diced hard-boiled egg and serrano ham for contrasting texture and salty notes.