Salmorejo Cordobés is a traditional Spanish dish hailing from the southern region of Andalusia, particularly beloved in the city of Córdoba. This rich and creamy cold tomato soup is made from a few simple ingredients: ripe tomatoes, olive oil, bread, garlic, and vinegar, blended together to create a velvety texture. Often garnished with hard-boiled eggs and diced Jamón ibérico, Salmorejo is not only refreshing but also nutritious. Its popularity stems from its ability to provide relief from the intense summer heat while delivering a burst of flavor that embodies the essence of Mediterranean cuisine. As noted by culinary experts, “Salmorejo captures the heart of Andalusian gastronomy, making it a must-try for both locals and visitors alike.” With its vibrant color and delicious taste, Salmorejo Cordobés has earned its place as a staple of Spanish cuisine, enjoyed in homes and restaurants across the globe.
Salmorejo Cordobés: A Refreshing Spanish Delight
Salmorejo Cordobés is a classic cold soup from Córdoba, Spain, known for its creamy texture and vibrant flavor. This dish is a beloved summer staple, especially in the Andalusian region. It is similar to gazpacho but thicker, primarily made from tomatoes, olive oil, bread, and vinegar. It is often garnished with hard-boiled eggs and jamón ibérico.
Preparation History
Salmorejo has roots dating back to the Moorish influence in Spain, with its origins linked to the traditional ways of conserving food. Initially, this dish was a way to utilize stale bread, combining it with locally sourced ingredients. Over the years, it has evolved into a cherished dish that showcases the fresh produce of the region and the culinary artistry of Córdoba.
Ingredients
| Ingredient | Quantity |
| Ripe tomatoes | 1 kg (about 2.2 lbs) |
| Stale bread | 200 g (about 7 oz) |
| Extra virgin olive oil | 100 ml (about 1/2 cup) |
| Sherry vinegar | 30 ml (about 2 tablespoons) |
| Salt | To taste |
| Hard-boiled eggs | 2 (for garnish) |
| Jamón ibérico | To taste (for garnish) |
Preparation Steps
- Prepare the Ingredients:
- Wash the ripe tomatoes thoroughly.
- Cut off the stems and roughly chop the tomatoes.
- Cut the stale bread into small pieces to aid blending.
- Blend the Tomatoes:
- In a blender, add the chopped tomatoes.
- Blend until smooth.
- Add Bread:
- Add the pieces of stale bread to the blender with the tomato puree.
- Blend again until the mixture is well combined.
- Incorporate Olive Oil and Vinegar:
- While blending, gradually pour in the extra virgin olive oil.
- Add the sherry vinegar and a pinch of salt.
- Continue blending until the salmorejo is creamy and homogenous.
- Adjust Seasoning:
- Taste the salmorejo and adjust the salt or vinegar according to your preference.
- Chill the Soup:
- Transfer the salmorejo to a bowl or container.
- Cover and refrigerate for at least 2 hours to chill and let the flavors meld.
- Prepare the Garnish:
- While waiting, peel and chop the hard-boiled eggs.
- Slice the jamón ibérico into thin strips.
- Serve:
- Once chilled, ladle the salmorejo into bowls.
- Garnish each serving with chopped hard-boiled eggs and jamón ibérico.
- Drizzle with a little extra olive oil if desired.
Enjoy your homemade Salmorejo Cordobés as a refreshing appetizer or a light main course, perfect for hot summer days!
Frequently Asked Questions
What is Salmorejo Cordobés?
Salmorejo Cordobés is a traditional Spanish cold tomato soup originating from Córdoba, known for its creamy texture and rich flavor.
What ingredients are in Salmorejo Cordobés?
The main ingredients include ripe tomatoes, bread, olive oil, garlic, vinegar, and salt.
How do you prepare Salmorejo Cordobés?
Blend the ingredients until smooth, then chill in the refrigerator before serving.
Is Salmorejo Cordobés served hot or cold?
Salmorejo Cordobés is served cold, making it a refreshing dish, especially in warm weather.
What is the difference between Salmorejo and Gazpacho?
Salmorejo is thicker and creamier than gazpacho, primarily due to the higher bread content and absence of vegetables like peppers and cucumbers.
How can I garnish Salmorejo Cordobés?
Common garnishes include diced hard-boiled eggs and jamón serrano (Spanish cured ham).
Can I make Salmorejo Cordobés vegan?
Yes, you can make a vegan version by omitting the egg and using plant-based ingredients.
What type of tomatoes is best for Salmorejo?
Ripe, juicy tomatoes like *Roma* or *beefsteak* tomatoes are ideal for achieving the best flavor.
How long does Salmorejo Cordobés last in the fridge?
It can be stored in the refrigerator for up to 3 days in an airtight container.
Is Salmorejo Cordobés nutritious?
Yes, it is relatively nutritious, providing vitamins C and A from tomatoes, healthy fats from olive oil, and fiber from bread.
Can I freeze Salmorejo Cordobés?
It is not recommended to freeze Salmorejo, as it may affect the texture and flavor upon thawing.
What are some variations of Salmorejo Cordobés?
Variations may include adding ingredients like avocados or different types of vinegar for unique flavors.
Where can I find Salmorejo Cordobés in Spain?
It’s widely available in restaurants and tapas bars throughout Andalucía, especially in Córdoba.
How is Salmorejo typically served?
It is often served in a bowl with garnishes on top, accompanied by crusty bread.
