Recetas de rechupete
Salads and Vegetable DishesTapas and Appetizers

Cold Tomato Soup from Cordoba
(Salmorejo cordobés)

icono Serves 6 | icono Easy | icono Time: 15 minutes

Cold Tomato Soup from Cordoba


Salmorejo, as this cold tomato soup is called, is one of my favorite refreshing summer dishes. This is a fairly new recipe in my repertoire, since in Galicia, where I am from, people are very reluctant to eat cold tomato soups like Gazpacho or Salmorejo. This was a big mistake on my part; I have been missing out for so long! It is true that it wasn’t a dish that I was too fond of at first, but once I had acquired a taste for it, just thinking about it with the crunchy ham on top, makes my mouth water.

Once the soup is finished, it will have the consistency of a thick sauce or purée. It can be garnished with a number of ingredients, but I like to stick to the traditional ones like hardboiled egg and Spanish ibérico ham. The key to a successful salmorejo is to use a really good extra virgin olive oil, and quality tomatoes. It is a very filling, cheap and nutritious recipe. You can serve it as a starter or as a main course, depending on the portion size and the garnish. I have tried all sorts of different salmorejos, and in the end, this traditional recipe without vinegar is the one I like most (apparently there should not be any vinegar in salmorejo).

Directions to prepare salmorejo:

Salmorejo is a thick soup normally served as an appetizer. It is very easy to make, you normally just blend together bread (without the crust), garlic, extra virgin olive oil, salt and tomatoes.

  1. Wash the tomatoes, and cut them into 4 pieces. Place them in a blender, and blend until they liquify. Sift this liquid to remove the seeds and any large pieces of skin.
  2. Dice the bread and add it to the tomato liquid. Let it soak for about 10 minutes, this way the bread will soften and it will make it easier to blend.
  3. Peel the garlic and remove the green stem from the center. Add it to the tomato and the bread.
  4. Next add the extra virgin olive oil and the salt to the tomato and bread mixture. Blend everything together until you have a soft and smooth thick soup. Taste it, and add more salt if necessary.
  5. Cool it in the fridge for a couple of hours, and this delicious Cordoba style salmorejo will be ready to eat.
  6. To serve, pour some soup in a bowl or soup dish, and sprinkle chopped ibérico cured ham and chopped hardboiled egg on top, and drizzle a little bit of extra virgin olive oil. I normally microwave the ham for about 10 seconds to get it a little crunchy. If you want, you can also add cucumber, pepper, onion, carrots, beetroot, peaches… I leave it up to you.

Suggestions and tips to make a great salmorejo:


This recipe can be found in Spanish recipes for everyday cooking

an ebook with 100 easy spanish recipes for a healthy mediterranean diet by Alfonso Lopez

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Other recipes from this book

More than 100 easy recipes based on Spanish and Mediterranean cuisine for a healthy and diverse diet. This book brings together the best dishes from, one of the most popular recipe blogs in Spanish. This title features: 107 easy recipes with step-by-step instructions; colour photos of every recipe; and lively personal anecdotes.