Salmorejo Bowl
Córdoba's cold tomato soup
Thicker and richer than gazpacho — salmorejo is a blend of ripe tomatoes, stale bread, garlic, EVOO, and sherry vinegar, served cold and topped with diced jamón ibérico and chopped hard-boiled egg. Iberico Club provides the olive oil, sherry vinegar, and the jamón topping. You add tomatoes, bread, garlic, and eggs.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
Preparation
- Blend ripe tomatoes, stale bread (crusts removed), one garlic clove, EVOO, and a splash of sherry vinegar until completely smooth.
- Season with salt. The consistency should be thicker than gazpacho — like a creamy soup. Add more bread if too thin.
- Chill for at least 2 hours. It thickens further as it rests.
- Pour into bowls. Top with diced jamón ibérico, chopped hard-boiled egg, and a generous swirl of EVOO.
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