Salmorejo Cordobés

Ingredients

• 2 pounds ripe tomatoes
• 4 ounces stale bread
• 1 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 large hard-boiled eggs
• 4 ounces jamón ibérico or prosciutto
• 1 teaspoon salt
• 1 cup water

Instructions

1. 1

   Start by preparing the hard-boiled eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool.

2. 2

   While the eggs are cooling, chop the ripe tomatoes into quarters and place them in a blender or food processor. Add the stale bread, olive oil, red wine vinegar, salt, and water.

3. 3

   Blend the mixture on high speed until it becomes a smooth and creamy consistency, about 1-2 minutes. If the mixture is too thick, add a little more water to achieve the desired texture.

4. 4

   Taste the salmorejo and adjust the seasoning if necessary. You can add more salt or vinegar according to your preference.

5. 5

   Transfer the salmorejo to a large bowl or pitcher, cover it, and refrigerate for at least 1 hour to chill and allow the flavors to meld.

6. 6

   Once chilled, peel the hard-boiled eggs and chop them into small pieces. Slice the jamón ibérico into thin strips.

7. 7

   Serve the salmorejo in bowls, garnished with the chopped hard-boiled eggs and strips of jamón. Drizzle a little extra olive oil on top for added flavor.

8. 8

   Enjoy your refreshing Salmorejo Cordobés as a delightful lunch!