Spanish
Salmorejo Cordobes (Chilled Cordoban Tomato and Bread Puree)
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.
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
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.
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
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.
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables and Grains
- How this was set
- Hand audited
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.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on tomato and bread.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.