salmorejo cordobes recipe

There’s nothing more “cordobés” than “La Mezquita” and Salmorejo, a could soup similar to gazpacho

What many poeple don’t know is that until the fifteenth century, the salmorejo was actually white because tomato had not been imported by Christopher Columbus  yet. This recipe is the traditional recipe from Cordoba.

Ingredients:

  • 1 kilo ripe plum tomatoes
  • 200gr of yesterday’s bread*
  • 100ml Extra Virgin Olive Oil
  • 1 garlic clove
  • Salt
  • 2 hard boiled eggs
  • Sliced iberian ham (some use serrano ham instead, and it’s totally fine)

The original bread used is called “pan de telera”, golden brown on the outside and white center of the bread. A baguette or similar will work too.

Tip: Don’t use fresh bread. Use yesterday’s bread  instead

  • Prep: 15 min
    Cook: 10 min

  • Yield: 4 servings

Preparation:

Peel off the tomatoes’ skins, chop them and put them in the glass of our blender together with the garlic. Blend at high speed until it is smooth.

Add the sliced bread and salt and blend again. Now the tricky part:

Begin to pour the olive oil little by little as you blend at a moderate speed  until a homogeneous and smooth dough is obtained.

Cover and refrigerate until it’s cold.

Serve with diced hard-boiled eggs, sliced iberian ham and a nice drizzle of olive oil.

Learn to cook this and other traditional recipes on our Tapas Cooking Classes

SIGN UP FOR OUR NEWSLETTER!

You'll get Spanish recipes,the latest Malaga food news, local tips and special discounts on our tours and cooking classes!

Please tick to consent to your data being stored in line with the guidelines set out in our privacy policy