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Creamy Spanish Cold Tomato Soup (Salmorejo Cordobes)

Salmorejo Cordobes is a creamier version of gazpacho, the Spanish cold tomato soup. My easy recipe uses gluten-free bread, olive oil, prosciutto, and egg.
Prep Time 5 minutes
Total Time 35 minutes
Servings 2
Author Phoebe Lapine

Ingredients

  • 5 plum tomatoes
  • 1 small clove garlic crushed
  • 2 slices white sandwich bread if using gluten-free Udi’s or similarly small bread, use 3 slices, toasted and torn into pieces
  • 1 small shallot chopped
  • 1 tablespoon sherry vinegar
  • Sea salt
  • 1/2 cup extra-virgin olive oil
  • 2 hard-boiled eggs chopped
  • 4 slices Serrano ham or prosciutto roughly torn

Instructions

  • Cut the tomatoes in half lengthwise and remove the core by cutting a triangle around the top. Seed the tomatoes over a bowl, using your fingers to remove the inner flesh.
  • Place the tomatoes, garlic, and shallot in a medium mixing bowl and cover with 2 cups of boiling hot water. Cover the bowl with a plate and allow to sit 30 minutes. Add the bread and toss until soggy.
  • Remove the vegetables and bread with a slotted spoon and transfer to a food processor or blender. Reserve the soaking liquid.
  • Puree the mixture along with the sherry vinegar and 1 teaspoon salt until smooth. Stream in the olive oil and blend until orange and frothy. Add some of the cooking liquid to thin, if necessary.
  • Taste for seasoning and add more salt as necessary.
  • Transfer to serving bowls or cups and garnish with the egg, ham, and a drizzle of olive oil.

Notes

The recipe yields 2 larger appetizer portions or 4 tapas-sized portions.

Nutrition

Serving: 2g