Salmorejo Cordobés

Cold Spanish Tomato & Bread Soup from Cordoba

Preparation info
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Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

In the heart of Andalusia, where gazpacho originated, Cordoba is home to gazpachos thicker ancestor, salmorejo. A simple mixture of tomatoes, seasonings and moistened bread, salmorejo is usually garnished with chopped hard-boiled egg, thin dice of Spanish Serrano ham and a drizzle of olive oil. As in any dish of such simplicity, much depends on the quality of the ingredients. Salmorejo only has the right flavour when made with perfectly red and ripe summer tomatoes. Thi