INTRODUCTION
Cordoban Salmorejo is a refreshing and delicious Spanish cold soup made primarily from tomatoes and bread. Originating from Cordoba, Spain, this dish is perfect for hot summer days and is not only tasty but also offers numerous health benefits. Packed with nutrients, this recipe is a wonderful blend of healthy ingredients that provides a satisfying meal without adding unnecessary calories.
WHY YOU WILL LOVE THIS RECIPE
This Cordoban Salmorejo recipe is an excellent choice for anyone looking for a quick and healthy meal. It requires minimal cooking and can be made in under an hour, making it a great option for meal prep. Plus, it’s a lighter option compared to heavier soups or meals, which aids in weight loss and keeps your calorie count low—perfect for a balanced diet.
HOW TO MAKE Cordoban Salmorejo
EQUIPMENT NEEDED
- Blender or mixer
- Large pot
- Skimmer
- Oven or air fryer
Ingredients You’ll Need:
- 3 pieces of Tomato
- 2 slices of Sandwich bread
- 2.5 g Chives
- 40 g Cured ham
- 15 g Grated goat cheese
- 1 piece Egg
- 1.5 tablespoon Olive oil
- Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS:
- Preheat the oven to 220 degrees C on grill mode. Cut 1/2 slice of sandwich bread per person and place 1/2 slice of ham and grated goat cheese on top. Bake the toast for 4-5 minutes until golden and crispy.
- In a large pot, bring water to boil. Make a cross incision on the bottom of the tomatoes, then immerse them in the boiling water for 10-15 seconds. Drain using a skimmer and rinse under cold water. Peel the tomatoes and cut them into quarters.
- Bring the water to a boil again. Carefully add the egg to the water using a spoon and cook for 9 minutes. After cooking, run the egg under cold water, peel, and chop into small cubes.
- Meanwhile, finely chop the chives. Cut the remaining ham slices into cubes or tear them into small pieces by hand. Roughly cut the remaining sandwich bread into cubes.
- Using a mixer or blender, blend the peeled tomatoes until smooth. Add the sandwich bread pieces and half of the chives. Season with salt and pepper, then gradually add olive oil while blending until a creamy texture is achieved. If the mixture is too thick, add a little water to loosen.
- Pour the salmorejo into deep plates or bowls. Adjust salt and pepper to taste. Top with ham cubes, pieces of hard-boiled egg, and the remaining chopped chives. Optionally, drizzle a little olive oil around the garnishes.
HOW TO SERVE Cordoban Salmorejo
For a healthy serving, consider using small bowls to control portions. Pair your salmorejo with a side salad made of leafy greens and a light vinaigrette for a balanced meal. This will add fiber and nutrients, making your meal seem more complete while staying low in calories.
STORAGE & FREEZING: Cordoban Salmorejo
You can store leftover salmorejo in an airtight container in the refrigerator for up to three days. When stored correctly, it maintains its flavor and freshness. However, freezing salmorejo is not recommended, as the texture may change once thawed.
SERVING SUGGESTIONS
Serve your Cordoban Salmorejo with a crunchy cucumber salad or whole grain bread on the side. This combination will provide extra fiber and round out your meal. If you are looking for a heart-healthy option, consider making a side of roasted vegetables lightly seasoned with olive oil and herbs.
VARIATIONS
- Healthier Version: Replace regular bread with whole grain or gluten-free bread for a nutritious twist. This maintains the dish’s signature flavors while keeping it light.
- High-Protein Version: Add diced grilled chicken or chickpeas to the top of the salmorejo before serving. This will boost the protein content and keep you feeling full for longer.
- Air Fryer Version: Use the air fryer to toast your bread and ham. Simply place them in the air fryer at 180 degrees C for about 5 minutes for a crunchy texture without additional oil.
FAQs
-
Is Cordoban Salmorejo healthy?
Yes, Cordoban Salmorejo is a healthy option as it contains fresh tomatoes rich in vitamins and antioxidants, plus olive oil, which is heart-healthy. It’s low in calories and very nutritious. -
Can I store salmorejo?
Yes, you can store salmorejo in an airtight container in the refrigerator for up to three days. It is best enjoyed fresh but can be kept for a few days if properly stored. -
Is salmorejo gluten-free?
The recipe contains sandwich bread, which is not gluten-free. However, you can substitute the bread with a gluten-free option to make it suitable for those with gluten sensitivities. -
How can salmorejo aid in weight loss?
This dish is low in calories and high in nutrients. It provides a filling meal option that can help control hunger without consuming excess calories, making it suitable for a weight-loss diet.
MAKE-AHEAD TIPS FOR Cordoban Salmorejo
To save time during the week, consider making Cordoban Salmorejo ahead of time. Prepare a larger batch, and store individual portions in the fridge for a quick meal or snack during the week. This recipe is fantastic because it can be made in advance without losing its freshness. Just assemble the garnishes right before serving for the best flavor and texture. This makes it perfect for meal prep, keeping your weekday nutrition on track while saving you valuable time.
Enjoy the delightful flavors of Cordoban Salmorejo today, and reap the healthy benefits it brings to your diet!
Cordoban Salmorejo
Ingredients
Method
- Preheat the oven to 220 degrees C on grill mode. Cut 1/2 slice of sandwich bread per person and place 1/2 slice of ham and grated goat cheese on top. Bake the toast for 4-5 minutes until golden and crispy.
- In a large pot, bring water to boil. Make a cross incision on the bottom of the tomatoes, then immerse them in the boiling water for 10-15 seconds. Drain using a skimmer and rinse under cold water. Peel the tomatoes and cut them into quarters.
- Bring the water to a boil again. Carefully add the egg to the water using a spoon and cook for 9 minutes. After cooking, run the egg under cold water, peel, and chop into small cubes.
- Meanwhile, finely chop the chives. Cut the remaining ham slices into cubes or tear them into small pieces by hand. Roughly cut the remaining sandwich bread into cubes.
- Using a mixer or blender, blend the peeled tomatoes until smooth. Add the sandwich bread pieces and half of the chives. Season with salt and pepper, then gradually add olive oil while blending until a creamy texture is achieved. If the mixture is too thick, add a little water to loosen.
- Pour the salmorejo into deep plates or bowls. Adjust salt and pepper to taste. Top with ham cubes, pieces of hard-boiled egg, and the remaining chopped chives. Optionally, drizzle a little olive oil around the garnishes.