Salmorejo Cordobés using a Magimix Cook Expert
Cook Expert, Cook Expert Premium XL, Cook Expert Connect, Cook Expert XL Connect
(4.8)
Preparation time
33 min
Total time
157 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Escape to the sun-drenched patios of Córdoba with every spoonful of this authentic Salmorejo! This chilled tomato soup, velvety smooth and bursting with flavor, is a Spanish summer staple. Made with ripe tomatoes, crusty bread, garlic, and a generous drizzle of olive oil, then garnished with hard-boiled eggs, it's a refreshing and satisfying taste of Andalusian sunshine. Prepare for a symphony of simple ingredients harmonizing into an unforgettable culinary experience.
Ingredients
- 2 Eggs
- 1000 g Water
- 1000 g Tomato
- 100 g Bread
- 100 g Olive oil
- 20 g Wine vinegar
- 2 Cloves of garlic
- 5 g Salt
Steps
Egg Boiling
- Add 2 eggs, 1000 g of water in the food processor bowl.
- Mix manual: 12:00min / 100°C / Speed .
- Cool the eggs under cold water, peel and dice.
- Setaside the preparation content in a fridge.
- Rinse the food processor bowl.
Salmorejo
- Add 1000 g of tomato, 100 g of bread, 100 g of olive oil, 20 g of wine vinegar, 2 cloves of garlic, 5 g of salt in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Mix manual: 3:00min / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content in the fridge during 2h .
- Pour the chilled Salmorejo into bowls. Garnish with diced Eggs and Serrano Ham.
- Serve Cold.
