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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

  1. 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.
  2. 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.
  3. Remove the vegetables and bread with a slotted spoon and transfer to a food processor or blender. Reserve the soaking liquid.
  4. 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.
  5. Taste for seasoning and add more salt as necessary.
  6. Transfer to serving bowls or cups and garnish with the egg, ham, and a drizzle of olive oil.

Recipe Notes

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