Salmorejo cordobés - cold tomato soup

This Salmorejo Cordobés will make your family love your homemade cooking. It is quick, simple and super easy to make. Wether it's snowing or sunny outside, as an appetizer or full meal; this tomato soup goes with every occasion.

RECIPE

Name: Salmorejo Cordobés - Spanish Tomato soup. Course: Appetizer/Entree

Cuisine: Spanish - Spain

Prep Time: 10 minutes Cook Time: 5 min Total Time: 15 min

Servings: 4 -5 Author: Marta's Bake Studio

Ingredients:

• 1 tablespoon olive oil

• 5-6 ripe tomatoes, halved

• About 4oz of day-old bread with crust

• 1 garlic clove, peeled

• 1 tablespoon salt

• 1/4 cup apple cider vinegar

• 2 cups of room temperature/cold water depending on the season.

• 1 cup extra-virgin olive oil

For toppings:

• 3 hard boiled eggs, coarsely chopped

• 1/3 cup chopped Serrano ham/ Iberian ham

• 1/3 cup chopped cucumber

• Drizzle of olive oil if desired

Instructions

1. Blend all the ingredients together until it reaches a smooth consistency.

2. Try it and adjust salt. If you find the soup too liquid add more bread.

3. Serve and add desired toppings. My favorite ones are hard boiled eggs, Iberian ham, cucumber and/or cherry tomatoes 🥒

Tip: If it’s winter keep the tomatoes at room temperature. If you rather a more summery refreshing meal make sure to serve it cold 😊