Cordoban Salmorejo

Metric version of recipe

Yields 8 portions

Ingredient Amount
Plum tomatoes, very ripe 5 lbs.
Baguette, ½ day old, cut to ½ inch dice 1 ea.
Garlic, coarsely chopped 2 Tbsp.
Olive oil, extra virgin 2 cups
Salt 4 tsp.
Ibérico or Serrano ham, cooked and diced ½ cup


  1. Bring a large saucepan of water to a boil. Make an X in the bottom of the tomatoes with a sharp paring knife and then dip them in the boiling water for 10 to 15 seconds. Transfer the tomatoes to a bowl or sink full of cold water. Remove from the cold water and peel. Cut in half, remove the cores, and coarsely chop the tomatoes.
  2. Combine all the ingredients except the ham in a large bowl and toss together. Cover and marinate overnight in the refrigerator.
  3. Blend one-third of the mixture at high speed until homogeneous, about 5 minutes. Repeat with the remaining soup. Chill for 2 hours. Serve 1 1/4 cups of the soup in a shallow bowl, garnishing each bowl with a tablespoon of diced ham.

Additional tips

Recipe credit: Kisko García, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

© 2018 The Culinary Institute of America