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Salmorejo — traditional dish from Córdoba, Spain
Starter Vegetarian

Food Flavour DNA

Nutritional Values

🔥400kcal
💪10gProtein
🌾40gCarbs
🥑25gFat
🌿3gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs

Also served in

Seville

Salmorejo

How to order / say it
Say it Salmorejo — [sahl-mo-REH-ho]
Order I'd like the salmorejo, please.
Locally Quisiera un salmorejo, por favor.
Say locally

A cold tomato and bread soup, thicker than gazpacho, served with hard-boiled eggs and ham.

Why try it?

Salmorejo is an iconic dish in Seville, showcasing the region's refreshing culinary offerings perfect for hot summers. It embodies Andalusia's reverence for ripe produce and traditional techniques, offering insight into the heart of local cuisine.

How it tastes

This cold soup is velvety and smooth, bursting with the natural sweetness of ripe tomatoes and the soft, creamy texture of emulsified bread and olive oil. The garnish of hard-boiled eggs and jamón adds a savory contrast.

Origin & History — first documented: 1930

Originating in the region of Córdoba during the 20th century, Salmorejo is closely tied to the simplified Andalusian culinary philosophy. It evolved from basic gazpacho, adapting to local tastes with a thicker consistency, and became integral to Andalusian cuisine.

Recipe

Ingredients

  • 🥕 500 g ripe tomatoes
  • 🌾 150 g stale bread
  • 🫒 100 ml olive oil
  • 🍋 10 ml vinegar
  • 🧄 1 clove garlic
  • 🥚 2 hard-boiled eggs
  • 🥩 50 g jamón

Method

  1. 1 Blend tomatoes, bread, garlic, olive oil, and vinegar until smooth.
  2. 2 Chill mixture in the refrigerator for at least an hour.
  3. 3 Serve cold, garnished with chopped hard-boiled eggs and jamón.

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