Córdoba · Spain
Salmorejo
Salmorejo is Córdoba’s thicker, silkier cousin of gazpacho: tomatoes, bread, garlic and olive oil blended to a cream, topped with diced jamón and hard-boiled egg. Served cold, it is richer and more filling than gazpacho.
Approximate, per 1 bowl (~200g). Values vary by recipe and portion.
Where it comes from
A thick, creamy cold tomato-and-bread purée from Córdoba, richer and heavier than gazpacho because of its high bread and olive-oil content. Its emulsified form descends from pre-tomato bread pastes once pounded in a mortar; tomatoes made it the deep-orange dish known today. It is traditionally finished with chopped hard-boiled egg and Iberian ham.
Where to eat Salmorejo
0 restaurants worldwide serve it.
Cook it yourself
- Salmorejo — Córdoba’s silkiest tomato cream
Thicker and richer than gazpacho: tomatoes, bread, garlic and olive oil blended to a velvet cream, topped with jamón and egg. Five ingredients, no stove.