Spanish

Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree)

Name: Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree)
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2.5 lb ripe tomatoes; 7 oz day-old bread; 1 garlic cloves; 1/2 cup extra virgin olive oil; 1 tbsp sherry vinegar; 1 tsp salt

Carmen @carmen_sevilla

Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Vegetarian Vegan Halal Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2.5 lb ripe tomatoes
7 oz day-old bread
1 garlic cloves
1/2 cup extra virgin olive oil
1 tbsp sherry vinegar
1 tsp salt

How to cook it

Tear the day-old bread into pieces and soak it in a little water for 15 minutes until soft, then squeeze out the excess water.
Roughly chop the tomatoes and combine them with the soaked bread and the garlic in a blender.
Blend until completely smooth, then with the motor running drizzle in all but a spoonful of the olive oil so the soup emulsifies into a thick, velvety puree.
Season with the sherry vinegar and the salt, blend once more, and chill in the refrigerator for at least 2 hours until cold.
Ladle the chilled salmorejo into shallow bowls and finish each one with a thread of the reserved olive oil just before serving.

Watch how to cook Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree)

Someone making it start to finish, so you can see what the steps look like.

Salmorejo cordobés Play the video

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 5 g
Carbs: 32 g
Fat: 24 g
Fiber: 3 g
Sugar: 8 g
Sodium: 440 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.