CASA VEGA
Nerja, España
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StartersEasy🕒 20 min4 servings
Salmorejo
A thicker, creamy cousin of gazpacho from Córdoba, topped with chopped egg and serrano ham.
Ingredients
- 1 kg ripe tomatoes
- 150 g stale white bread
- 2 cloves garlic
- 150 ml olive oil
- 1 tbsp sherry vinegar
- Salt
- 2 hard-boiled eggs
- 50 g serrano ham, cubed
Method
- 1
Remove the crust and soak the bread in a little water
- 2
Blend the tomatoes, soaked bread and garlic until smooth
- 3
Add the olive oil in a thin stream while blending, until the soup is creamy
- 4
Season to taste with sherry vinegar and salt
- 5
Chill for at least 2 hours
- 6
Serve topped with chopped egg and serrano ham
Recipe tips
The more bread you use, the thicker the salmorejo becomes — adjust to taste.