Salmorejo Cordobés
Make creamy Cordoban salmorejo - thicker and richer than gazpacho. This traditional cold soup features fresh tomatoes, bread, and olive oil. Easy recipe.
15
Prep (min)
0
Cook (min)
4
Servings
Nutrition per serving
280 calories
Ingredients
- 1 kg ripe tomatoes
- 200 g stale white bread (crusts removed)
- 100 ml extra virgin olive oil
- 1 small garlic clove
- 1 tbsp sherry vinegar
- 1 tsp salt
- 50 g jamón serrano for garnish
- 2 hard-boiled eggs for garnish
Instructions
Salmorejo is Córdoba's answer to gazpacho: thicker, creamier, and arguably more satisfying. While gazpacho is a thin, refreshing drink, salmorejo is a velvety cold soup that coats the spoon. It's simpler too, with fewer ingredients letting the tomatoes shine.
Salmorejo vs Gazpacho
Both are cold tomato soups, but:
- Salmorejo is thicker (more bread, no water), uses only tomatoes, and is always garnished with jamón and egg
- Gazpacho is thinner, includes peppers and cucumber, and can have various garnishes
Instructions
-
Prepare the tomatoes: Cut an X on the bottom of each tomato and blanch in boiling water for 30 seconds. Transfer to ice water, then peel off the skins. Quarter the tomatoes.
-
Soak the bread in a bowl with a splash of water for 5 minutes until soft.
-
Blend the tomatoes in a powerful blender until completely smooth.
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Add the soaked bread (squeezed of excess water), garlic, vinegar, and salt. Blend until combined.
-
With the blender running, slowly drizzle in the olive oil in a thin stream, like making mayonnaise. This emulsifies the mixture and creates that characteristic creamy texture.
-
Blend until silky smooth, at least 2-3 minutes. The mixture should be thick enough to coat a spoon.
-
Taste and adjust seasoning. Add more salt or vinegar as needed.
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Chill for at least 2 hours before serving. Salmorejo thickens as it rests.
The Traditional Garnish
The garnish is not optional. It makes the dish:
- Finely diced jamón serrano (or jamón ibérico if you're splashing out)
- Chopped hard-boiled egg
- A generous drizzle of extra virgin olive oil
Serve in shallow bowls with the garnishes scattered on top.
Tips from Córdoba Markets
- Tomatoes: The riper the better. Slightly overripe tomatoes have the most flavor.
- Bread: Use day-old pan de pueblo without crusts. Fresh bread makes the texture too gummy
- Olive oil: This is where quality matters. Córdoba produces some of Spain's finest olive oil, so use it.
- Jamón: Ask for jamón serrano sliced para picar (for chopping) at the market charcuterie
Make Ahead
Salmorejo keeps beautifully in the fridge for up to 3 days. The flavors actually improve overnight. Store the garnishes separately and add just before serving.
