Salmorejo with Tuna and Egg
A thick, chilled Córdoba tomato soup blended with bread and olive oil, topped with tuna and chopped egg.
- Cuisine
- Spanish · Andalusia
- Time
- 30 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 1/2 lb tomatoes
- 1 baguette
- 1 clove garlic
- 1/2 cup olive oil
- 1 tbsp sherry vinegar
- 1 tsp salt
- 4 large eggs
- 2 cans tuna, drained
- 1 tbsp chopped parsley (optional topping)
Method
- Hard-boil the eggs for 10 minutes, cool them in cold water and peel.
- Tear half the baguette into the blender with the tomatoes, garlic, vinegar and salt and blend until smooth.
- With the blender running, pour in the oil slowly until thick and creamy. Chill until serving.
- Pour into bowls and top with flaked tuna, chopped egg and parsley, with the rest of the bread on the side.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Fish, Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 33.7 g
- Carbohydrates
- 44.2 g
- Fat
- 34.3 g
- Fiber
- 4.8 g
- Sodium
- 1180 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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