Córdoba Salmorejo
Thick Córdoba salmorejo of tomato, bread and oil, topped with chopped ham and egg.
- Total
- 25 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- tomato2.25 lb
- day-old bread7 oz
- garlic clove1
- olive oil0.5 cup
- sherry vinegar1 tbsp
- egg2
- serrano ham2 oz
- salt1 tsp
Method
- 1
Boil the egg 10 minutes, cool and chop.
- 2
Blend the chopped tomato with the garlic clove, sherry vinegar and salt.
- 3
Add the chopped day-old bread and let it soak 10 minutes.
- 4
Blend again, adding the olive oil in a thin stream until you have a thick cream.
- 5
Chill and serve with the chopped egg and serrano ham cubes on top.
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