Salmorejo Recipe

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

What many people 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.


  • 1 kilo ripe plum tomatoes
  • 200gr of yesterday’s bread*
  • 100ml Extra Virgin Olive Oil. This award winning oil from Cordoba is amazing.
  • 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


  1. Peel off the tomatoes’ skins.
  2. Chop them and put them in the  blender (any hand blender will work perfectly)  together with the garlic. Blend at high speed until it is smooth.
  3. Add the sliced bread and salt and blend again. Now the tricky part:
  4. Begin to pour the olive oil little by little as you blend at a moderate speed until a homogeneous and smooth dough is obtained.
  5. Cover and refrigerate until it’s cold.
  6. Serve with diced hard-boiled eggs, sliced Iberico ham and a nice drizzle of olive oil.


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This post was last modified on 2021-02-03 1:21 pm


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