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Le Chaudron recipe
Salmorejo cordouan
Córdoba salmorejo (chilled tomato soup)
⏱ 20 minServes 4Easy210 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)ripe tomatoes
150 g (5 oz)stale bread
1 clovegarlic
6 tbspolive oil
2hard-boiled eggs, chopped
80 g (3 oz)Serrano ham, cut into strips
- 800 g (28 oz) ripe tomatoes
- 150 g (5 oz) stale bread
- 1 clove garlic
- 6 tbsp olive oil
- 2 hard-boiled eggs, chopped
- 80 g (3 oz) Serrano ham, cut into strips
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Quarter the tomatoes and blend with the garlic until very smooth.
- Soak the bread in the tomato purée, then blend again to thicken.
- Drizzle in the olive oil with the blender running.
- Strain through a fine sieve.
- Chill for at least 1 hour.
- Serve cold, topped with chopped egg, Serrano ham and a drizzle of olive oil.
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