Spanish Salmorejo - Cold Tomato Cream from Córdoba
Denser and creamier than gazpacho, from just four base ingredients: tomato, bread, garlic, olive oil. Egg and a little ham go on top - measured out so sparingly that they season the dish rather than dominate it.
- 20 minutes plus 2 hours Kühlzeit
- 6 servings
- Main course
- nut-free
- lactose-free
- antioxidant
- heart-healthy
- cell-protective
- blood-pressure lowering
Ingredients
- 1200 g Tomatoes (very ripe, peeled)
- 110 g Flatbread (stale, added dry straight into the tomato mixture)
- 110 g Eggs (two, hard-boiled and finely chopped, as a topping)
- 70 g Olive oil (extra virgin - the quality is tasted here)
- 30 g Parma ham (wafer-thin, as a topping only - jamón serrano is the classic)
- 20 g Red wine vinegar
- 10 g Garlic
- 3 g Salt (sparingly, the ham brings salt of its own)
Instructions
- Scald and skin the tomatoes and puree them finely with the garlic.
- Add the stale bread in pieces straight into the tomato mixture and let it swell for ten minutes. Unlike gazpacho, it is not soaked in water - the tomato juice is the liquid.
- Blend everything again until completely smooth.
- With the blender running, pour in the olive oil as a thin stream. The cream turns pale salmon-coloured and thick - the mark of a successful salmorejo.
- Season with vinegar and salt and chill for at least two hours.
- Ladle into bowls, scatter over the chopped egg and fine strips of ham and serve with a thread of olive oil.
Die Farbe verrät die Emulsion
A successful salmorejo is not tomato red but pale salmon. The colour comes from the oil being broken into tiny droplets that scatter light - the same principle that makes mayonnaise white although it is made from yellow yolk and yellow oil.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Greek Gemista - Stuffed Peppers and Tomatoes with Rice
- Greek Spanakorizo - Spinach Rice with Dill and Lemon
- Greek Briam - Oven Vegetables with Potatoes and Oregano
- Portuguese Feijoada de legumes - Black Beans with Pumpkin and Rice
- Tuscan Ribollita - Twice-Cooked Bread and Bean Stew with Black Kale
- Tuscan Fagioli all'uccelletto - White Beans in Tomato and Sage
- Venetian Pasta e fagioli - Borlotti Bean Soup with Pasta
- Roman Pasta e ceci - Chickpeas with Pasta and Rosemary
- Sicilian Caponata - Sweet and Sour Aubergine
- Tuscan Panzanella - Bread Salad with Tomatoes and Basil
- Campanian Acqua pazza - Cod in Crazy Water
- Umbrian Insalata di farro - Spelt Salad with Courgette and Rocket