Salmorejo
30 min485 kcal each
Córdoba's thick cold tomato cream, blended with bread and olive oil and topped with egg and jamón.
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Plan this recipeIngredients
for 4 servings- Ripe tomatoes1 kg
- Stale crusty bread200 g
- Olive oil120 ml
- Garlic1 clove
- Eggs2 piece
- Jamón serrano, diced60 g
- Sherry vinegar1 tbsp
- Salt1½ tsp
Method
Prep 20 min · cook 10 min- Hard-boil the eggs for 10 minutes, cool and chop them.
- Blend the tomatoes until liquid and pass through a sieve to remove skin and seeds.
- Tear in the bread and leave it to soak for 10 minutes.
- Add the garlic, vinegar and salt and blend, pouring in the olive oil slowly, until thick and creamy.
- Chill for 2 hours. Serve topped with the egg, the jamón and a thread of olive oil.
Nutrition
per servingCal
485
Protein
14g
Carbs
35g
Fat
33g
Of 33g of fat per serving, 5.4g is saturated.
