Are you a fan of refreshing cold soups? Then you’ve probably heard of gazpacho and salmorejo. While both hail from the sunny region of Andalusia in Spain, these tomato-based delights are far from identical. Here you have the recipe for the original Salmorejo.
Salmorejo: A Cordoban Classic
Salmorejo, originating from the historic city of Cordoba, is a creamy, bread-thickened puree that’s bursting with flavor. It sticks to the essentials:
- Tomatoes: Ripe, juicy tomatoes are the heart and soul of salmorejo.
- Bread: Stale bread adds body and richness to the soup.
- Olive Oil: Extra virgin olive oil from Andalusia lends a fruity, peppery kick.
- Garlic: A clove or two of garlic adds depth and complexity.
That’s it! No cucumbers, peppers, or onions here. Salmorejo is all about showcasing the pure, unadulterated taste of its simple ingredients.
Córdoba: The Salmorejo Mecca
If you’re a true salmorejo enthusiast, a pilgrimage to Córdoba is a must. This city not only boasts a mesmerizing Mezquita (mosque-cathedral) and charming patios but also a dedicated “Salmorejo Alley.” Here, you can find the official recipe etched on the wall, ensuring you get the authentic taste of this Cordoban treasure. I wholeheartedly reccomend getting lost in Cordoba’s patios, eat salmorejo and flamenquines among other delicious things :).
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Salmorejo, the original
Equipment
- Blender
Ingredients
- 1 kg of Tomatoes
- 200 gr of bread
- 100 gr of extra virgin olive oil
- 1 garlic clove
- 10 gr of salt
Instructions
- Peel tomatoes (Trick, boiling them for 30 seconds, makes this much faster)
- Add the rest of ingredients and blend until smooth.
- Chill in the fridge for at least an hour
- You can top with cut up hard boiled eggs and jamón ibérico (optional, but makes it even better)