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Cordoban salmorejo with egg and serrano ham

JAMÓN.IM · Recipes

Cordoban salmorejo with egg and serrano ham

A thick chilled tomato, bread and olive oil soup, finished with hard-boiled egg and serrano ham just before serving.
Servings4
Preparation25 min
Cooking0 min
Total time2 h 25 min
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AI-generated illustrative image.

Method

Soak and blend

Cut up the bread, cover with chopped tomatoes and rest for 10 minutes. Add garlic and a little salt; blend until smooth.

Emulsify

With the blender running, slowly pour in the olive oil. The soup should be thick, smooth and coral coloured; do not dilute with water.

Chill and finish

Refrigerate for 2 hours. Serve chilled with chopped hard-boiled egg, room-temperature ham and a few drops of olive oil.

Suggested wine pairing

Fino sherry · 6–8 °C

Dry fino refreshes the richness of the olive oil and complements the tomato and ham.

Choose a wine for Spanish ham →

Kitchen tip: Allow 25 minutes of preparation plus 2 hours of chilling.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →

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