Spanish
Salmorejo
“A thick, creamy cold soup from Andalusia, Salmorejo is made with ripe tomatoes, bread, and garnished with hard-boiled eggs and jamón serrano.”
Easy20 min
Where it comes from
Salmorejo is a staple of Andalusian cuisine, particularly from Córdoba, reflecting the region's Moorish influences and love for chilled dishes in the hot climate.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Blend ripe tomatoes and bread until smooth.
- 2
Add garlic, olive oil, and sherry vinegar, blending again.
- 3
Season with salt and chill in the refrigerator.
- 4
Serve topped with chopped hard-boiled eggs.
- 5
Garnish with slices of jamón serrano.
