Chilled Tomato Cream with Ham and Egg — Cordoban Salmorejo
Cordoban chilled tomato puree thickened with bread and olive oil into a velvety coral cream, finished with diced jamon, chopped boiled egg, and a drizzle of oil.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring a medium saucepan of water to boil. Core and roughly chop 1000g tomatoes, tear 60g day-old bread into pieces, peel and mince 2 garlic cloves, pat 40g jamon dry, measure 120ml olive oil and 20ml sherry vinegar.
Boil
Lower 2 eggs gently into boiling water, cook over medium heat 9 minutes until fully set. Transfer to ice water 2 minutes, then peel and finely chop while still warm.
Build
Combine chopped tomato, torn bread, minced garlic, 20ml sherry vinegar, and 1 tsp salt in a blender. Blend on high 60 seconds until completely smooth with no fibrous flecks remaining.
Finish
With blender on medium speed, stream in 120ml olive oil over 45 seconds, blending continuously until puree turns pale coral and thickens to velvety cream.
Plate
Pour salmorejo into shallow bowls, scatter chopped egg and torn jamon across the surfaces, drizzle each with a final teaspoon of olive oil, and serve chilled.
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