Salmorejo with cured ham: tomato, bread and a thick texture

Bread gives this cold soup body, so do not add water at the start. Use ripe tomatoes and begin with a little garlic. This version is topped with ham and has no egg.

Ingredients and timing for 4

Serves 4 · 80 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 800 g ripe tomatoes
• 150 g sound day-old bread crumb
• 60 ml olive oil
• Half a garlic clove, adjusted to taste
• 80 g cured ham strips
• Salt only if needed

Step-by-step method

1. Wash tomatoes, remove stalks and chop. Blend and strain if you wish to remove skins and seeds.
2. Add bread and soak about 10 minutes. Add some garlic first and blend, gradually pouring in oil. Taste before adding the remaining garlic or salt.
3. Cover and refrigerate for at least 1 hour. Stir, divide between four bowls and add ham at serving rather than blending it into the soup.

Adapt the recipe to your kitchen

If too thick, adjust with a little more blended tomato rather than diluting blindly. Bread absorption varies with type and dryness.

Usually contains wheat; check bread and ham labels. Do not use mouldy bread. Keep the soup refrigerated until serving and follow opened ham storage instructions.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.