Spanish · Lunch
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.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
38gFat
32gCarbs
8gSugar
2gFiber
680mgSodium
185mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
5
Plate
Pour salmorejo into two shallow bowls, scatter chopped egg and torn jamon across the surfaces, drizzle each with a final teaspoon of olive oil, and serve chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1000g (35.3 oz) ripe tomatoes
- 2 large eggs
- 60g (2.1 oz) day-old country bread
- 2 small garlic cloves
- 120ml (1/2 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 40g (1.4 oz) jamon serrano
- 1 tsp fine sea salt