1.5 kg ripe red tomato
1 clove of garlic
40 g red pepper
175 ml. Extra virgin olive oil
150 gr Pan Village
180 gr serrano ham
Extra virgin olive oil
Salmorejo is an icon of Córdoba’s gastronomy and Southern Spain. It is my favorite dish. I grew up watching my mother cooking it many times. Maybe that’s why I have him a special affection. There is no standardized gazpacho, each house will add a kind of pepper, another variety of olive oil, will use another bread…etc.
Luis Contreras Head Chef at Ibérica Marylebone
1. Cut the tomatoes in half, one clove of garlic and red pepper.
2. Shred with some olive oil and a bit salt. Then it goes through a strainer to prevent the seeds and skins.
3. Ground in a blender along with the resulting liquid. Cut the bread into pieces and go adding the remaining oil at the same time you grind at a maximum speed until very fine and emulsified cream, salt to taste and reserve in the fridge. It must be chilled.
4. Boil the eggs in salted water for 15 minutes and cut them into wedges.
5. Cut the ham to make dices, then in the bowl serve chilled Salmorejo.
Place 2 slices of boiled egg on top and chopped ham and thread extra virgin olive oil over it.
It is important to have near the bread for dipping, as a Cordobés habit.