Lunch · 25 min · spanish

Salmorejo Cordobés

Dinner decisions, handled: Salmorejo Cordobés pairs ripe tomatoes with day-old bread for a 25-minute Spanish lunch.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Ripe tomatoes
• 4 oz Day-old bread
• 1 clove Garlic
• 1/2 cup Olive oil
• 1 tbsp Sherry vinegar
• 2 Hard-boiled eggs
• 2 oz Serrano ham

Steps

1. Soak the bread in the chopped tomatoes for 15 minutes so it softens into them.
2. Blend the tomatoes, bread, and garlic until completely smooth, then keep the motor running and pour in the olive oil in a slow stream until the soup turns pale and creamy.
3. Add the vinegar and salt; the texture should coat a spoon like a thick cream.
4. Chill at least 1 hour — salmorejo is always served cold.
5. Serve in bowls with a drizzle of olive oil, chopped hard-boiled egg, and slivers of ham on top.

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