salmorejo

Salmorejo is a cold tomato-based purée from Córdoba in the Andalusia region of southern Spain. It is thicker than gazpacho, achieved by blending ripe tomatoes with soaked white bread, garlic, and a generous amount of olive oil, along with salt. The mixture is emulsified to a velvety, smooth texture and is typically served chilled or very cool. Some preparations strain the purée to enhance the silkiness.

Traditional salmorejo is usually garnished with finely chopped hard-boiled eggs and small dice of jamón serrano, with a drizzle of olive oil on top. It is commonly eaten as a starter or light main course, especially in hot weather. Variants may adjust the thickness by varying the amount of bread or by adding a touch of water or vinegar, but the core ingredients remain bread, tomato, garlic, and olive oil.

Origins and variations: Salmorejo cordobés denotes the classic Córdoba style. While the basic method is consistent, regional and household variations exist, particularly in texture and seasoning. Some cooks use less bread for a lighter version; others favor a firmer, more spoonable consistency. The dish is closely associated with Cordobese cuisine and is emblematic of the broader Andalusian cold-soup tradition.

Compared with gazpacho, salmorejo is distinguished by its smooth, thick texture and bread-forward composition, whereas gazpacho is typically lighter and may include cucumber and peppers.