Salmorejo de Córdoba: The Refreshing Taste of Andalusia

Have you ever tried salmorejo? You have surely heard about –or even had some- gazpacho, a cold tomato soup typical from Spanish cuisine. Well, the fact of the matter is that salmorejo is very similar to gazpacho and sometimes people do not distinguish it.

Did you know that one of the most beloved dishes in Córdoba, Spain, is Salmorejo? This traditional Andalusian recipe combines ripe tomatoes, extra virgin olive oil from Spain, bread, and garlic to create a delightful and creamy culinary experience. Get ready to indulge in the flavors of Córdoba!

Fun Fact: Salmorejo is a popular dish in Córdoba, particularly during the city's annual Patio Festival (Fiesta de los Patios). Locals open their beautifully decorated patios to the public, and Salmorejo is often served as a refreshing treat during these festive gatherings.

Differences between salmorejo and gazpacho

The main difference between salmorejo and gazpacho is the number of ingredients. Salmorejo has a few less ingredients, a lighter red –even orangy- color and a thicker consistency. Actually, salmorejo is often eaten with a spoon while gazpacho can simply be drank from a glass.

Tomato and extra virgin olive oil from Spain are the two basic ingredients for a great salmorejo recipe. Any Spanish EVOO will work great in your salmorejo recipe, but we recommend using the picual varety for its strong character and intense fruity aromas, which goes along perfectly with tomato. However, if you want to try a different EVOO and bring your own personal touch to the salmorejo recipe, feel free to use any of the more than 200 endemic varieties of olives from Spain, they’re all great!

Let’s learn how to make salmorejo, are you ready?

How to make Salmorejo de Córdoba

1. Wash the tomatoes and cut them into large chunks. Peel the garlic cloves.
2. In a blender or food processor, combine the tomatoes, stale bread (broken into pieces), garlic cloves, extra virgin olive oil from Spain, and a pinch of salt. Blend until you have a smooth mixture.
3. If you prefer a finer texture, you can strain the mixture through a sieve.
4. Taste the salmorejo and adjust the salt and olive oil according to your preference.
5. Transfer the salmorejo to a container and let it chill in the refrigerator for at least an hour until it's nice and cold.
6. Serve the salmorejo in individual plates or bowls. You can garnish it with optional toppings like chopped hard-boiled egg, diced serrano ham, and a drizzle of extra virgin olive oil from Spain.
7. Enjoy this refreshing and delicious specialty from Córdoba! Serve it with crispy bread or croutons to complete the experience.

A great side for the salmorejo is adding some flaked tuna on top and/or some toasted breadcrumbs, that will give it a nice crunchy texture and some fantastic extra flavors.

Remember, Salmorejo de Córdoba is perfect for hot summer days and an excellent choice to share with family and friends. Buen provecho!

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