Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). We enjoyed this for the first time in 2014 (see photos!) in the house of our friends in Cordoba and we really loved it. For the preparation we used the light white bread witch, combined with the red of the tomatoes, gave to the dish this nice orange-pink color. The ham was already prepared diced and sold as jamon serrano for salmorejo, but you may simply dice some jamon serrano. Ana used quail eggs, but, as these are mostly not available, normal commercial eggs are suitable for this recipe.
- 150 g white bread, with light colored crust (or do not use the crust)
- Water to soften the bread (more or less 100 ml)
- 1000 g tomatoes, ripe, washed and diced
- 100 ml oilve oil
- 1 garlic clove
- 1 tablespoon white vinegar, optional
- 10 g salt, or to taste
- 2 eggs, hard boiled, peeled and diced
- 100 g serrano ham, diced
- Olive oil to drizzle
- Dice the bread and add some water to soften it. Let sit for about 10 minutes.
- Place tomatoes, olive oil and garlic in a food processor, pulse until very smooth and the skin of the tomatoes in not visible. If you know that you food processor is not strong enough, you should remove the skin prior dicing them.
- Remove excess water from the bread (simply drain it) the bread and pulse again until smooth.
- Season with salt and vinegar to taste. Pulse shortly.
- Place in the fridge to chill.
- Pour the salmorejo in bowl, top with egg and serrano ham and drizzle a few drops of olive oil.