OLAIA'S SALMOREJO CORDOBÉS

Olaia Caicoya
Creative Artworker Business Development, London
What this dish means to me
Salmorejo is a refreshing summer cold soup originating in Cordoba, Andalucia (Spain). While it began as a humble rural preparation, it has evolved over time, gaining recognition in prestigious restaurants worldwide.
They key to a perfect salmorejo lies in the quality of the ingredients and achieving the right texture:
- Opt for ripe and high-quality tomatoes (preferably plum or vine-ripened).
- Use day-old bread (preferably candeal bread or one with a dense crumb) for a creamy consistency.
- A good extra virgin olive oil makes all the difference!
Each family often has its own unique recipe for salmorejo, passed down through generations.

SERVES
4-6

MINUTES
20
(+ chilling time)

DIFFICULTY
1/10

INGREDIENTS
1 kg ripe tomatoes
200g day old white bread
1 clove garlic
150ml extra virgin olive oil
Sea salt
Toppings (optional):
Iberico ham
Boiled egg
Sherry vinegar
Fresh herbs
Crumbled goat cheese
Hard cheese
Toasted seeds or nuts
Chorizo crumbles
Crispy bacon
Use your imagination!

METHOD
Step 1
Start by washing and roughly chopping the tomatoes.
Step 2
Remove the germ from the garlic clove.

Step 3
Cut the bread in chunks; you can remove the crust for a smoother texture or leave it if you prefer a heartier texture.

Step 4
Mix the tomatoes and garlic. Soak the bread in the tomato mix to soften it for 10 minutes approximately. I like using the mortar to crush the tomato and bread so that the bread gets well soaked with the tomato juices. You can also blend the tomatoes and garlic and then soak the bread in this mixture.

Step 5
Blend everything until you get a smooth, lump-free cream. You can use a blender or a hand blender. Emulsify the mixture by slowly drizzling in the olive oil while blending till you get a velvety texture. Add salt to your taste.

Step 6
Let it chill in the fridge for a few hours before serving. This enhances the flavours and improves the texture.
Step 7
Add toppings to your liking. The traditional salmorejo has iberico ham and boiled egg. But feel free to explore creative topping ideas to elevate your salmorejo experience: grilled prawns, avocado slices, fresh herbs, caramelised onions, toasted seeds or nuts, roasted vegetables, capers etc.
