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.

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