First course

Salmorejo Cold Tomato-Based Soup with Albacore in Olive Oil and Egg

A creamy delight that blends Cordoba’s tradition with the flavor of Galicia

Palacio de Oriente > Gastronomy > Recipes

First course

Salmorejo Cold Tomato-Based Soup with Albacore in Olive Oil and Egg

A delicious cold soup with Cordoba’s aroma and the flavor of Galicia. Let yourself be surprised by a traditional recipe made with tomato, breadcrumbs and the delicacy of albacore. The extra virgin olive oil from Palacio de Oriente preserves enhances the flavor and adds creaminess. A superb salmorejo cold tomato-based soup with albacore!

30 minutos

Serves 4 people

Difficulty

Time

Price

White Tuna in Extra Virgin Olive Oil 115g

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Elaboration

One hour before starting the recipe, soak the Cordovan-style breadcrumbs in water to make it easier to mix in.

Put a small pan with water on the stove and wait for it to boil. When it starts to bubble, add the 2 eggs for 4 minutes. After this time, remove the eggs and place them in ice water to stop the cooking process.

Peel the eggs and set them aside until ready to serve.

Choose the ripest tomatoes you have in the pantry. The softer they are, the tastier and more flavorful the salmorejo will be.

The best way to facilitate the peeling of the tomatoes is to blanch them. To do this, put a pan with water to boil and have another container of ice water ready. While you wait for the water to boil, make a cross-shaped cut on the surface of each tomato.

Once the water starts to boil, add the tomatoes for 20 seconds. After that time, quickly change them to cold water and leave them there for about 2 minutes. Now that they are blanched, you can effortlessly remove the skin.

Chop the tomatoes and blend them on a food processor.

Now it is time to add the tomato puree to the soaked breadcrumbs. Leave for a few minutes while it macerates.

Pour the mixture into the food processor. Add a purple garlic, previously soaked in water with a dash of vinegar, and blend for 8 minutes.

Strain the salmorejo and pour it back into the food processor.

Open the 2 tins of Palacio de Oriente albacore and add the extra virgin olive oil from each can to the salmorejo. You will get a perfect emulsion and creaminess by blending with the EVOO.

Taste the cold soup and season to taste.

Leave the salmorejo in the fridge until serving time.

To finish, pour a generous amount of salmorejo tuna in a bowl or deep plate. Add two pieces of tuna with EVOO from Palacio de Oriente and cut the boiled egg into the desired size. Sprinkle with chopped parsley and enjoy!