Traditional Salmorejo Cordobés Recipe

A thick, velvety cold tomato soup from Córdoba that relies on high-quality olive oil and sun-ripened tomatoes. This staple of Andalucía provides a cooling, nutritious meal during the intense summer heat.

The Essence of Córdoba (according to the Cofradía del Salmorejo Cordobés)

Unlike its thinner cousin, gazpacho, salmorejo is a thick, emulsion-based cream from the province of Córdoba. It consists almost entirely of tomatoes, bread, garlic, and extra virgin olive oil, resulting in a texture closer to a dip than a soup. While traditionally made with a mortar and pestle, almost every household in Andalucía now uses a high-speed blender to achieve that signature silky finish.

This dish shows the Andalucían philosophy of using humble ingredients to create something luxurious. It is typically served as a starter or a light lunch, topped with hard-boiled eggs and jamón serrano. Even in the height of August, it remains the ultimate refreshment for those seeking relief from the inland sun.

Serves: 4. Prep: 20 min (plus chilling). Cook: 0 min.

Ingredients

• 1kg (2.2 lbs) very ripe plum tomatoes (Roma style)
• 200g (7 oz) stale white bread, crusts removed (a dense crumb like sourdough or a rustic loaf is best)
• 150ml (5.3 fl oz) high-quality extra virgin olive oil (use a mild Picual or Arbequina)
• 1 small clove of garlic, peeled and germ removed
• 10g (2 tsp) fine sea salt
• 1 tbsp Sherry vinegar (optional, depending on the acidity of the tomatoes)
• 2 hard-boiled eggs, chopped, for garnish
• 50g (1.7 oz) jamón serrano, finely diced or sliced into ribbons, for garnish

Method

1. Wash the tomatoes and remove the green cores with a sharp knife.
2. Place the tomatoes in a high-speed blender and process until they are completely liquid.
3. Pass the tomato purée through a fine-mesh sieve into a large bowl to remove all seeds and bits of skin.
4. Tear the stale bread into small chunks and submerge them in the sieved tomato liquid.
5. Allow the bread to soak for at least 10 minutes until it has softened completely.
6. Transfer the soaked bread and tomato mixture back into the blender.
7. Add the garlic clove and the salt.
8. Blend on high speed until the mixture is thick, pale, and perfectly smooth.
9. Reduce the blender speed to medium and slowly drizzle in the extra virgin olive oil to create a stable emulsion.
10. Taste the mixture and add the Sherry vinegar or extra salt if needed.
11. Transfer to a glass container and chill in the refrigerator for at least 2 hours.
12. Serve in individual bowls topped with the chopped egg, jamón, and a final drizzle of olive oil.

Tips & variations

• The colour of an authentic salmorejo should be a creamy orange rather than deep red, which signifies that the olive oil has emulsified correctly with the tomato and bread.
• If your tomatoes are not perfectly ripe, adding a small teaspoon of sugar can help balance the flavours.
• For a vegetarian version, omit the jamón and use roasted red peppers or toasted almonds as a garnish.
• In some parts of Andalucía, it is common to serve salmorejo with a few drops of beetroot juice to create a striking purple variation, though the Cordobés purists might disagree.

What to serve it with

Salmorejo is traditionally enjoyed with a glass of chilled Fino or Manzanilla sherry, as the dry, nutty notes of the wine complement the acidity of the tomatoes. It also pairs exceptionally well with berenjenas con miel (fried aubergines with honey or cane syrup) as a side dish. Ensure you have extra crusty bread on the table to scoop up any remaining cream from the bowl.