Marcio’s Salmorejo

Salmorejo is typical from Córdoba, and I am familiar with this recipe because I have friends with family of the south. It’s perfect for the summer, because is light, healthy and very easy to prepare.

Prep time
Total time
Recipe type: Cold Soup
Cuisine: Spanish
Serves: 4
  • 100 gr white bread
  • 375 gr ripe tomatoes
  • ½ garlic clove
  • 1 glass cold water
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp salt
For de garnish
  • 2 hardboiled eggs, diced
  • 25 gr Iberian ham shavings (virutas de jamón)
  1. Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
  2. Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
  3. Enjoy extra-cold, garnished with hardboiled egg and ham shavings!


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