Salmorejo Cordobés: a fresh Mediterranean dish


    3 pounds ripe halved tomatoes

    3 toasted slices of white bread

    1/4 cup toasted slivered almonds

    4 smashed garlic cloves

    1 teaspoon of vinegar

    1/2 small cup of extra virgin olive oil


    Thinly sliced Jamón Ibérico de Bellota

    Chopped hard-boiled egg


    The following recipe is one of the healthiest ways of eating typical products from the Mediterranean. We refer to the wordlwide known Salmorejo Cordobés, that combines nourishment such as tomato, garlic, extra virgin olive oil or salt.



    Squeeze seeds and pulp from ripe halved tomatoes into a strainer set over a large bowl. Press skins to release as much liquid as possible; discard them. Core and chop tomatoes and add them to the bowl.

    Combine three toasted slices of white crusty bread, 1/4 cup toasted slivered almonds and four smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until they become very smooth.



    "The healthiest way of eating typical products from the Mediterranean"



    Add one teaspoon of vinegar. With blender running, gradually add 1/2 cup extra virgin olive oil. Beat untill you get a puree.

    Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Divide soup among small bowls or glasses. Garnish with thinly sliced Jamón Ibérico de Bellota and chopped hard-boiled egg. Drizzle with more extra virgin olive oil.

    Most of the products needed for this recipe can be found in our webpage:

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