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.
Why this dish is good for you
The emulsion of olive oil and tomato is more than a pleasure: lycopene is fat-soluble and is absorbed far better this way than from raw tomato without oil. The ham stays at a good seven grams a portion - enough for flavour, little enough to keep the sodium in check.
Ingredients
- Tomatoes(very ripe, peeled)1200 g
- Flatbread(stale, added dry straight into the tomato mixture)110 g
- Eggs(two, hard-boiled and finely chopped, as a topping)110 g
- Olive oil(extra virgin - the quality is tasted here)70 g
- Parma ham(wafer-thin, as a topping only - jamón serrano is the classic)30 g
- Red wine vinegar20 g
- Garlic10 g
- Salt(sparingly, the ham brings salt of its own)3 g
Method
- 1
Scald and skin the tomatoes and puree them finely with the garlic.
- 2
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.
- 3
Blend everything again until completely smooth.
- 4
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.
- 5
Season with vinegar and salt and chill for at least two hours.
- 6
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.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
