Thick tomato soup from Córdoba — gazpacho's luxurious cousin.
Salmorejo is gazpacho's richer, thicker sibling from Córdoba. It's made with more bread and less liquid, creating a velvety soup that's nearly as thick as a sauce. Topped with jamón, quail egg, and crispy bread cubes, it's substantial and deeply satisfying.
Serves 4
Tear bread into chunks and soak in water for 10 minutes. Squeeze dry.
Blitz tomatoes, bread, and garlic until completely smooth.
While blending, drizzle in olive oil slowly to create an emulsion. Add sherry vinegar.
Chill 2 hours. Serve in shallow bowls topped with jamón, quail egg, and olive oil.
Use very ripe tomatoes for sweetness.
The more bread, the thicker the soup.
Emulsifying the oil creates a silky texture.
Top with burrata cheese instead of egg
Add a crispy bread cube garnish
Include a touch of smoked paprika
Refrigerate up to 3 days.
Salmorejo originated in Córdoba as a response to gazpacho, creating a heartier soup that could serve as a full meal. It's now a specialty of the Córdoba region.
Salmorejo has more bread and less liquid, making it much thicker. It's also traditionally topped lavishly.
Day-old bread works best — it absorbs liquid better and won't get gummy.
Per serving · 4 servings total
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