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Salmorejo

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description Salmorejo Overview

Salmorejo is a thick, cold Spanish soup originating from Córdoba in the Andalusia region. The soup is made by emulsifying ripe tomatoes, stale bread, olive oil, garlic, and salt into a smooth, creamy puree. Unlike gazpacho, which is thinner and contains more vegetables, salmorejo has a denser texture due to its high bread-to-liquid ratio. The dish is traditionally garnished with chopped hard-boiled egg and small pieces of jamón serrano (cured Spanish ham), and is served chilled, particularly during the hot Andalusian summers.

help Salmorejo FAQ

Where in Spain does Salmorejo originate?

Salmorejo is a thick, cold tomato soup that originates from the city of Córdoba in the Andalusia region of Spain. It has been a staple of the hot southern Spanish summers for generations.

How is Salmorejo different from Gazpacho?

While both are cold Spanish tomato soups, Salmorejo is significantly thicker and creamier than Gazpacho. Salmorejo achieves this texture by using a much higher ratio of stale bread and olive oil, and it does not include cucumbers or peppers.

How does Salmorejo get its creamy texture without dairy?

The luxurious, creamy texture of Salmorejo is achieved entirely by emulsifying stale bread and generous amounts of extra virgin olive oil with raw tomatoes. The ingredients are blended vigorously until they form a smooth, velvet puree.

What are the traditional toppings for a bowl of Salmorejo?

Salmorejo is traditionally garnished with hard-boiled eggs and small strips of Spanish jamón serrano. These salty toppings provide a savory contrast to the bright acidity of the cold tomato soup.

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