Salmorejo Cordobés

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Start by blanching the ripe tomatoes in boiling water for about 30 seconds, then transfer them to cold water. This will make peeling them easier. Once cool, peel the tomatoes and chop them roughly.

Ingredients quick view

2 pounds ripe tomatoes

1 cup day-old bread, crusts removed

1/2 cup olive oil

2 tablespoons sherry vinegar

1 teaspoon garlic, minced

Salt to taste

2 hard-boiled eggs, chopped

2 ounces jamón serrano, finely chopped

Tips quick view

Use the ripest tomatoes you can find for the best flavor.

For extra creaminess, blend longer until fully emulsified.

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