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Salmorejo
Salmorejo, one of Spain's most popular dishes, hails from the region of Andalusia and has as many variations as there are villages, farmhouses, and fields in the region.
As an Andalusian and a cooking enthusiast, after comparing my mother’s recipe, trying versions from restaurants, and reading those of the purists, I’ve settled on the one I’m sharing below—my own—which is very similar to the one depicted on the famous tile at La Calleja del Salmorejo Cordobés, right in the heart of “Judería de Córdoba”
Ingredients (serves 4)
– 35.27 oz (1 kg) ripe pear-shaped tomatoes
– 7.1 oz (0.2 kg) white bread
– Half a clove of garlic
– 5.1 fl oz (150 ml) Almazaras de la Subbética D.O.P. Priego de Córdoba EVOO
– 1.7 fl oz (50 ml) Parqueoliva Sherry DOP Vinegar “Vinagre de Jerez”
– 0,35 (10 gr) oz Salt
To serve
– 4 hard-boiled eggs
– 100 grams of diced ham
– Award Winners Olive Oil
In the text, the ingredients for my own recipe; on the right in the image, the tile from Calleja del Salmorejo Cordobés in Córdoba—in case you want to be more of a purist (thanks to my friend Paco for telling me about this street in Córdoba that bears the name of and pays homage to this very traditional dish).
Step-by-Step Salmorejo Recipe
1. Purée the tomatoes and half a clove of garlic in a food processor until they are completely pureed and very fine.
2. Add the chopped white bread to the tomatoes and garlic. Purée again until the bread is completely incorporated.
3. Add the liquid ingredients—extra virgin olive oil and vinegar. At this step, add salt; I use coarse salt, as if I were sprinkling salt on each tomato individually. The original recipe calls for 10 grams, but adjust to the cook’s and diner’s taste.
4. Blend in the same food processor for as long as necessary to create an emulsion between the solid ingredients and the olive oil; for my taste, the finer the better. If you have a powerful food processor, you won’t need to strain it through a sieve or colander.
5. Refrigerate for at least 2 hours; this dish is served cold.
How is Salmorejo served? Plated
In a deep plate or bowl, place enough salmorejo for one person, a little chopped hard-boiled egg, small pieces of ham, and a drizzle of extra virgin olive oil—the best you have. These would be our favorites to top it off: Award-Winning Olive Oils.
Ready to serve and enjoy
I hope you like it.
