Salmorejo is the thick chilled tomato-and-bread puree from Cordoba and Andalusia, served in shallow bowls topped with diced jamon Trevelez, hard-boiled egg and olive oil.

Salmorejo evolved from the medieval ajo blanco (white garlic soup) before the New World tomato reached Andalusia in the 16th century. The tomato variant emerged in Cordoba and migrated south to Granada by the 18th century, becoming the working-day summer plate across the Vega de Granada. The distinction from gazpacho is the bread: salmorejo uses dry bread soaked in the tomato base for a thick, almost pate-like consistency. In Granada the dish is served in shallow bowls with diced Trevelez jamon and chopped egg, and it pairs with Jerez fino sherry through the summer months.

Where to eat Salmorejo Granadino in Granada

5 editor picks for Salmorejo Granadino in Granada, ranked by editorial score. All Granada signature dishes · Salmorejo Granadino across every city.

Make it at home

Serves 42 hrEasy

Ingredients

  • 1kg ripe Andalusian tomatoes, cored
  • 200g day-old crustless white bread
  • 1 garlic clove, peeled
  • 150ml extra virgin olive oil
  • 30ml sherry vinegar
  • Sea salt to taste
  • 80g jamon Trevelez, diced, to garnish
  • 2 hard-boiled eggs, chopped, to garnish

Method

  1. Blanch the tomatoes briefly in boiling water, plunge into ice water. Slip off skins.
  2. Soak the bread in a little tomato juice for 5 minutes.
  3. Combine tomatoes, bread, garlic and salt in a blender. Blend on high for 2 minutes until completely smooth.
  4. With the blender running, drizzle in the olive oil slowly. The puree should emulsify and turn pale orange.
  5. Add the sherry vinegar; blend 30 seconds. Taste and correct seasoning.
  6. Strain through a fine sieve. Chill at least 2 hours.
  7. Serve in shallow bowls with diced Trevelez jamon, chopped egg and a drizzle of olive oil.

Editor tip. Use the ripest summer tomatoes you can find; the dish has nowhere to hide.

Common allergens: Gluten, Egg.