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Salmorejo

This recipe originates from Cordoba, in Andalucia. It is served cold and usually garnished with diced Spanish ham and hard-boiled eggs

Salmorejo

Ready In

15 minutes

Cooking time

Prep time

15 minutes

Serves

6 people

Ingredients
1kg ripe tomatoes
100g stale bread
4 garlic cloves
200ml olive oil
50ml sherry vinegar
Salt to season
3 eggs
Ham slices cut into thin stripes
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Method

    1. Blitz all the ingredients in a blender for 2 ½ minutes until smooth.
    2. Pour into bowls and decorate with a boiled egg, chopped serrano ham and a drizzle of olive oil.
    3. Serve with picos de pan.

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Ingredients
1kg ripe tomatoes
100g stale bread
4 garlic cloves
200ml olive oil
50ml sherry vinegar
Salt to season
3 eggs
Ham slices cut into thin stripes
Add all to basket

Add in stock items to your basket

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