Traditional Cordoban Salmorejo

This classic Cordoban salmorejo is thick and silky, with the fresh flavour of ripe tomatoes, extra virgin olive oil and garlic. Soaking the bread helps create a stable emulsion, while straining the tomatoes gives the soup its characteristically smooth texture. Serve it well chilled as a refreshing starter on hot days. • Use very ripe, fragrant tomatoes; firm or bland tomatoes will produce a less flavourful, less succulent salmorejo. • Add the oil slowly to create a creamy emulsion rather than an oily mixture. • If the soup is too thick after chilling, blend in 1–2 tablespoons of cold water. It should be spoonable without feeling stodgy. • Remove the central sprout from the garlic for a cleaner, milder pungency. • Replace day-old bread with fresh white bread, cut into pieces and left to dry for 1 hour before using. • For a milder garlic flavour, use half a clove instead of a whole one. • You can replace the Serrano ham with the same amount of Ibérico ham. • If plum tomatoes are unavailable, use very ripe vine tomatoes and drain them if they release too much liquid. Store the salmorejo without its garnishes in an airtight container in the fridge for up to 3 days, stirring before serving. Refrigerate the boiled egg and ham separately and add them just before serving. Freezing is not recommended because the emulsion may separate; serve chilled and do not reheat.