Salmorejo: Córdoba's Cold Soup Thicker than Gazpacho

Salmorejo: Córdoba's Cold Soup Thicker than Gazpacho

Salmorejo is Córdoba's cold Spanish soup: thick, creamy, vivid red. Tomatoes, bread, garlic and olive oil — nothing else. Served with hard-boiled egg and jamón.

History of the dish

Salmorejo is the older predecessor of gazpacho. Before the Americas were discovered there were no tomatoes (bread and vinegar were used). The modern recipe took shape after the 16th century, when tomatoes spread across Spain.

Key ingredients

Ripe red tomatoes (1 kg), day-old white bread without crust (200 g), garlic (1–2 cloves), extra virgin olive oil (100 ml), sherry vinegar, salt. Serve with hard-boiled egg and jamón serrano.

How to cook at home

Blend for at least 2 minutes until silky. Pass through a fine sieve for perfect smoothness. Serve very cold — chill for 2–3 hours.