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Salmorejo Cordobés


Salmorejo Cordobés Recipe

Ingredients:
  • 2 cups room-temperature water
  • 1 tablespoon coarse kosher salt
  • 2 cups (packed) coarsely torn day-old baguette with crust (about 4 ounces)
  • 10 plum tomatoes, halved, seeded, coarsely chopped (about 6 cups)
  • 1/3 cup coarsely chopped onion
  • 1/4 cup Sherry wine vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove, peeled
  • 1 1/2 cups lightly flavored extra-virgin olive oil
  • 3 hard-boiled eggs, coarsely chopped
  • 1/3 cup chopped Serrano ham* (about 1 1/2 ounces)
  • Fruity Spanish olive oil (for drizzling)
Directions:
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Rank

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