Cordovan Salmorejo

Name: Cordovan Salmorejo
Ingredients: 100 grams / 3.5 oz. slightly stale bread (that's about 2 slices); 2 pounds ripe tomatoes, roughly chopped; 1 green pepper, deseeded and roughly chopped (optional); 2 garlic cloves, roughly chopped; 5 tablespoons tbsp extra virgin olive oil + extra for drizzling; 2-3 tablespoons vinegar, ideally Xeres; 100 milliliters water (a little less than 1/2 cup); To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham

8 ingredients

6 steps

Ingredients

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

Directions

1

Soak the bread in a shallow dish of water for 30 seconds on each side.
2

In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.
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.
4

Adjust the seasoning to taste.
5

Pour into a bowl and refrigerate the soup for at least 1 hour.
6

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