History
Salmorejo comes from Cordoba and took its present form after the tomato reached Europe from the New World. The word is recorded from the 17th century, and the recipe is said to derive from aliño, a dressing of water, vinegar, salt and oil used on rabbit. It is thicker and creamier than gazpacho, an emulsion rather than a soup. Seville's tourist board notes that cold tapas such as salmorejo become more popular once summer arrives. Casa Robles, Taberna Coloniales, Casa Cuesta and La Brunilda all list it.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten, Egg
Make it at home
Ingredients
- 1kg ripe Andalusian tomatoes (Raf or Pera if available), cored
- 200g day-old crustless white bread
- 1 garlic clove, peeled
- 150ml extra virgin olive oil (Andalusian, picual or arbequina)
- 30ml sherry vinegar
- Sea salt to taste
- 80g jamon iberico, diced, to garnish
- 2 hard-boiled eggs, chopped, to garnish
Method
- Blanch the tomatoes briefly in boiling water, then plunge into ice water. Slip off skins.
- Soak the bread in a little of the tomato juice for 5 minutes until soft.
- Combine tomatoes, soaked bread, garlic and salt in a blender. Blend on high for 2 minutes until completely smooth.
- With the blender running, drizzle in the olive oil in a slow steady stream. The puree should emulsify and turn pale orange.
- Add the sherry vinegar; blend 30 seconds. Taste and correct seasoning.
- Strain through a fine sieve into a bowl. Chill for at least 2 hours.
- Serve in shallow bowls topped with diced jamon iberico, chopped hard-boiled egg and an extra drizzle of olive oil.
Tip from the editors. Use the ripest summer tomatoes you can find; the dish has nowhere to hide.
Where to eat salmorejo
Salmorejo in Seville
Casa Robles ★ 4.3
Casa Robles, on Calle Alvarez Quintero in Seville, is not just a restaurant: each dish is born from respect for its roots and dressed with a contemporary eye.
OrderGambas de Huelva, or the meats and fish of the south.
TipBook online in a few steps; cancelling with under 8 hours' notice, or a no-show, costs 20€ per person.
Taberna Coloniales ★ 4.3
Taberna Coloniales, at Plaza Cristo de Burgos 19 in Seville, grew from a shop selling colonial goods into one of the most typical corners of the city.
OrderSolomillo al whisky with potatoes and the homemade croquettes, as one guest on its site ordered them.
TipThe San Pedro branch takes no reservations: tables go in order of arrival, and groups and other queries go through the web form.
Casa Cuesta ★ 4.6
Casa Cuesta is a tapas bar at Calle Castilla 1, 41010 Sevilla, reached on +34 954 33 33 35.
La Brunilda ★ 4.8
La Brunilda serves Spanish tapas at 5 Calle Galera, El Arenal, 41001 Sevilla.
More cities are in research. Want salmorejo covered somewhere specific? Tell us where you want to eat.