Salmorejo Cordobés with Jamón and Egg

Why You’ll Love This Recipe

• Classic Andalusian flavor: ripe tomatoes, sherry vinegar, and silky Spanish olive oil.
• Ultra-creamy without cream—bread and oil create a dreamy emulsion.
• Make-ahead friendly: gets even better after chilling.
• Restaurant-level texture with simple home tools.

Grocery List

• Produce: Ripe tomatoes, garlic
• Dairy: Eggs
• Pantry: Day-old white bread or country loaf, sherry vinegar, extra-virgin olive oil (Spanish if possible), kosher salt, jamón serrano (deli), optional coarse sea salt for finishing

Full Ingredients

Salmorejo Base

• 1 kg ripe tomatoes, cored (about 6–8 medium; 2.2 lb)
• 200 g day-old white bread or Spanish telera-style bread, crusts removed, torn into pieces (about 7 oz; roughly 4 cups loosely packed)
• 1 large garlic clove (4–5 g), germ removed
• 1.5 tbsp sherry vinegar (about 22 ml; adjust to 1–2 tbsp to taste)
• 120 ml extra-virgin olive oil (1/2 cup)
• 1 1/4 tsp kosher salt (about 7 g), plus more to taste
• Optional: 1–3 tbsp cold water, only if needed to loosen

Toppings

• 2 large eggs
• 60 g jamón serrano or ibérico, finely diced (about 2 oz)
• Extra-virgin olive oil, for finishing (about 2 tsp)
• Optional: pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Prep tomatoes and bread

Core the tomatoes and cut into chunks. If you prefer an ultra-smooth soup without straining, peel the tomatoes with a serrated peeler; otherwise, you’ll strain later. Remove crusts from the day-old bread and tear into bite-size pieces.

Step 2: Blend tomatoes and garlic

In a high-speed blender, combine the tomatoes and garlic. Blend on high until completely liquefied and foamy, 60–90 seconds. This base should be very smooth before you add bread.

Step 3: Hydrate bread and season

Add the torn bread, sherry vinegar, and 1 tsp of the kosher salt to the blender. Let the bread soak in the tomato puree for 5 minutes, then blend until thick and smooth. If you see visible specks of skin or seeds and want a classic silky texture, proceed to the next step.

Step 4: Strain and emulsify with olive oil

Pour the mixture through a fine-mesh sieve into a large bowl, pressing with a spatula to extract every drop; discard solids. Rinse the blender jar, return the strained mixture to the jar, and with the motor running on medium-high, slowly drizzle in the olive oil in a thin, steady stream. The soup will turn lighter in color and become velvety and glossy as it emulsifies. Taste and add the remaining 1/4 tsp salt if needed.

Step 5: Chill thoroughly

Transfer to a covered container and refrigerate until very cold and slightly thickened, at least 2 hours and up to 24 hours. The texture should be like a luxurious, pourable puree that gently mounds in the bowl. If it’s too thick after chilling, whisk in 1–3 tbsp cold water; if too loose, blend in a bit more bread.

Step 6: Hard-boil eggs and prep jamón

Bring a small pot of water to a boil (100°C/212°F). Gently lower in the eggs and cook at a steady simmer for 10 minutes. Transfer to an ice bath until cool, then peel and chop. Finely dice the jamón serrano or ibérico.

Step 7: Serve and garnish

Give the chilled salmorejo a quick whisk. Adjust seasoning with a splash more sherry vinegar or a pinch of salt if desired. Ladle into chilled bowls. Top each portion with a neat pile of chopped egg and diced jamón. Finish with a light swirl of extra-virgin olive oil and, if you like, a pinch of flaky sea salt. Serve cold.

Pro Tips

• Use deeply ripe, in-season tomatoes for the best color and sweetness; pale tomatoes yield flat flavor.
• Remove the green germ from the garlic clove to avoid bitterness and harshness.
• Stream the olive oil in slowly while blending to build a stable, creamy emulsion.
• Straining is optional but traditional—it’s the secret to that ultra-smooth, spoon-coating finish.
• Season in two stages: a little salt before chilling, then a final taste and tweak once it’s cold.

Variations

• Vegan: Skip jamón and egg; top with toasted slivered almonds, chopped cucumbers, and an extra olive oil swirl.
• Gluten-Free: Replace bread with 120 g blanched almonds (about 1 cup) for a nod to ajoblanco; adjust oil and vinegar to taste.
• Lighter, Fruity: Substitute 300 g of the tomatoes with seedless watermelon for a refreshing summer twist.

Storage & Make-Ahead

Refrigerate the salmorejo base in an airtight container for up to 3 days; the flavor improves on day 2. Store chopped egg separately for up to 3 days and diced jamón (well-wrapped) for up to 2 days. Add toppings just before serving. Do not freeze; the emulsion can break.

Nutrition (per serving)

Approximate for 1 of 4 servings with toppings: 520 calories; 33 g fat; 41 g carbohydrates; 17 g protein; 4 g fiber; 780 mg sodium. Values vary with bread type, olive oil brand, and topping amounts.