Cooking Lucid
Salmorejo
Thick Cordoban tomato cream — richer and creamier than gazpacho, topped with jamón and hard-boiled egg. A Andalusian summer classic.
Prep 15 min
Cook 0 min
Total 15 min
Serves 4
Lunch·Spanish·Easy
Ingredients
Step 1 — Blend
- 2 lbs ripe tomatoes
- 1 cup day-old bread (crusts removed)
- ½ cup olive oil
- 2 garlic cloves
- 2 tbsp sherry vinegar
- Salt
Step 2 — Garnish
- Hard-boiled eggs (diced)
- Serrano ham (diced)
- Olive oil drizzle
Instructions
- 1
Blend
Blend tomatoes, bread, oil, garlic, vinegar, and salt until completely smooth and thick.
- 2
Chill
Refrigerate at least 2 hours.
- 3
Serve
Serve in bowls topped with diced egg and ham, with olive oil drizzled on top.
Nutrition per serving: 280 cal · 8g protein · 18g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
