Salmorejo does not equal Gazpacho. They do have tomatoes in common, and both are cold soups.
(Wikipedia) Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. PERIOD.
There is even a “Salmorejo alley” in Córboba where you can read the recipe on the wall
#missribeckstraveltips Córboda is to me the most beautiful city in Andalucía. It is totally worth it to the lost in the patios (courtyards), visit the mosque/cathedral, and eat salmorejo and flamenquines among other delicious things :).
Salmorejo, the original
- 1 kg of Tomatoes
- 200 gr of bread
- 100 gr of extra virgin olive oil
- 1 garlic clove
- 10 gr of salt
- Peel tomatoes (Trick, boiling them for 30 seconds, makes this much faster)
- Add the rest of ingredients and blend until smooth.
- You can top with cut up hard boiled eggs and jamón ibérico (optional, but makes it even better)