Salmorijo (Cold Tomato Soup from Cordoba) Recipe

From Dorothy McNett's Recipe Book.

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Salmorijo (Cold Tomato Soup from Cordoba)

From Dorothy McNett's recipes at All original recipes for this soup call for the tomatoes to be peeled and the seeds removed. You can do that, but if you use a food processor and you don't worry about changing the texture a bit, leave the skins and seeds in there! It is delicious either way.

2 hard cooked eggs
1 - 2 cloves garlic
6 - 7 medium red ripe tomatoes
1 medium sized baguette (enough to get 2-3 cups of bread crumbs)
1 tablespoon sherry wine vinegar
1/4 teaspoon sea salt
1 cup extra virgin olive oil (Spanish of course!)
1-2 slices of Serrano ham (or Prosciutto)

First hard cook the eggs (see my recipe for Cooking Eggs) and chill them. When ready to make the soup, use your food processor with the steel chopping blade in place, or use a blender. With the motor running, drop the garlic in and let it get pureed. Add the tomatoes, cut into pieces (peeled and seeded is traditional, but not necessary). Blend until they are totally pureed. Remove the crust from the bread, and tear out the insides to measure about 2-3 cups. Do not use the crusts. Add the bread pieces to the tomatoes and whirl to blend. Allow to stand a few minutes and then whirl in the vinegar, salt and one of the cold hard cooked eggs. (Save the other one for garnish.) Now with the motor running, slowly drizzle the olive oil into the mixture to make a smooth and creamy soup. Scoop or pour in cups or soup bowls. Dice the remaining hard cooked egg and cut the Serrano ham into strips. Garnish and serve!

Recipe created 2014-03-25.

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