Classic Cold Tomato Soup of Cordoba (Salmorejo Cordobés)

Name: Classic Cold Tomato Soup of Cordoba (Salmorejo Cordob&eacute;s)
Ingredients: 1 pound plum tomatoes, quartered; 3 slices of day-old rustic bread (about 3 ounces), crusts discarded and bread cut into chunks; 1 garlic clove, crushed and peeled; 1 tablespoon sherry vinegar, plus more for serving; 1/4 cup extra-virgin olive oil, plus more for serving; Salt and freshly ground pepper; 2 large eggs; 4 thin slices of serrano ham (about 1 ounce), torn into 1/2-inch pieces; Crusty bread, for serving

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Servings: 4

Cost: $7.78 /serving

Author : José Andrés

Classic Cold Tomato Soup of Cordoba (Salmorejo Cordobés)

Ingredients

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1 pound plum tomatoes, quartered3 slices of day-old rustic bread (about 3 ounces), crusts discarded and bread cut into chunks1 garlic clove, crushed and peeled1 tablespoon sherry vinegar, plus more for serving1/4 cup extra-virgin olive oil, plus more for servingSalt and freshly ground pepper2 large eggs4 thin slices of serrano ham (about 1 ounce), torn into 1/2-inch piecesCrusty bread, for serving

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Instructions

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Step 1

In a blender or food processor, combine the tomatoes with the bread chunks, garlic, 1 tablespoon of sherry vinegar and 1/4 cup of olive oil. Puree until smooth and thick. Season with salt and pepper and refrigerate for about 15 minutes, until cold.

Step 2

Meanwhile, in a small saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 10 minutes. Drain off the water; fill the pan with cold water and let the eggs cool completely.

Step 3

Drain and peel the eggs, then quarter them lengthwise. Ladle the soup into bowls and drizzle with sherry vinegar and olive oil. Serve the soup with the hard-cooked eggs, serrano ham and crusty bread.