Salmorejo Cordobés
A thick, chilled Córdoban tomato and bread purée, topped with chopped hard-boiled egg and cured ham. Thicker and simpler than gazpacho.
- prep
- 20 min
- cook
- 0 min
- total
- 20 min
- serves
- 4
- level
- easy
Salmorejo comes from Córdoba and is often mistaken for a thicker gazpacho, which undersells it. It has fewer ingredients than gazpacho, no vinegar in the traditional version, and a texture closer to a dip than a soup.
Chopped egg and cured ham on top are not a garnish you can skip. They add texture and salt against the smooth, rich purée underneath, and without them it is only half the dish.
Part of our 20 best Spanish recipes list.
method
Tear the bread into pieces and blend it with the tomatoes and garlic until completely smooth. This takes longer than you expect; keep going until there are no flecks of bread left.
With the blender running, pour in the olive oil in a slow, steady stream, so it emulsifies into the purée instead of floating on top.
Season with the salt, then pass the mixture through a sieve for a perfectly smooth, velvety texture.
Chill for at least 2 hours, or overnight. Salmorejo should be served very cold.
Ladle into bowls or glasses and top each with chopped egg and diced ham.
chef's tips
- Salmorejo is thicker than gazpacho on purpose. More bread, more oil, and usually no vinegar at all.
- Only make this with tomatoes that are properly ripe and soft. Out of season, this dish is not worth making.
- The egg and ham on top are not optional extras here, they are part of the dish as it is actually served in Córdoba.