Salmorejo, the original

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

Prep Time 15 minutes
Cuisine Mediterranean


  • Blender


  • 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)

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