Chilled soup

Salmorejo Cordobés

A thick chilled tomato-and-bread cream emulsified with olive oil and topped with chopped egg and Serrano ham.

What you’ll need

• Ripe tomatoes: 1200 g
• Crustless white bread: 250 g
• Olive oil: 150 ml
• Garlic: 1 clove
• Sherry vinegar: 15 ml
• Salt: 10 g
• Eggs: 3 pieces
• Serrano ham: 120 g

How to make it

1. Hard-boil the eggs for 10 minutes, chill immediately in ice water, peel, and chop finely. Cut the Serrano ham into short thin strips and keep cold.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.