Pan & Wok
Salmorejo cordobés
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Salmorejo is denser and creamier than gazpacho. The emulsion of tomato, white bread and olive oil is traditionally garnished with boiled egg and ham.
Timing
- Preparation: 20 min.
- Cooking/Baking: 0 min.
- Rest time: 90 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 520 kcal
- Protein
- ≈ 15.2 g
- Carbohydrates
- ≈ 31 g
- Fat
- ≈ 35.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg of very ripe tomatoes · ≈ 1000 g · Assumed quantity / reference product
Tomate roh (G561100) - 180 g stale light white bread without a hard crust · ≈ 180 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000) - 120 ml extra virgin olive oil · ≈ 109.2 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 small clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 2 hard-boiled eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei gekocht (E111132) - 80 g Serrano ham in strips · ≈ 80 g · Assumed quantity / reference product
Parmaschinken (W441000)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg of very ripe tomatoes
- 180 g stale light white bread without a hard crust
- 120 ml extra virgin olive oil
- 1 small clove of garlic
- 1 tsp salt
- 2 hard-boiled eggs
- 80 g Serrano ham in strips
Instructions
- Wash the tomatoes, cut them roughly and puree them finely in the blender. If you want a finer texture, strain through a sieve.
- Tear white bread into pieces and let it soften in the tomato puree for 10 minutes.
- Add garlic and salt, mix very finely again. Meanwhile, slowly add the olive oil until a uniform, light red emulsion is formed.
- Cool for at least 90 minutes. Hard-boil eggs, peel and chop, finely chop Serrano.
- Place cold Salmorejo in bowls, garnish each with egg, ham and a few drops of olive oil.
Tips
- Slowly add the oil; It creates the typical creamy consistency without cream.
- Light stale baguette replaces Spanish Telera bread. Offer vegetarian without ham only as a variation.
