Salmorejo is the thicker cousin of gazpacho, a chilled tomato-and-bread puree from Cordoba and Seville topped with jamon iberico, chopped hard-boiled egg and a drizzle of extra virgin olive oil.

Salmorejo evolved from the medieval ajo blanco (white garlic soup) made before the New World's tomato reached Andalusia in the 16th century. The tomato variant emerged in Cordoba in the 18th century and migrated south to Seville, becoming the working-day summer plate. The distinction from gazpacho is the bread: salmorejo uses dry bread soaked in the tomato base for a thick, almost pate-like consistency. Casa Modesto, Casa Robles and La Brunilda all serve canonical versions. The dish is a sherry-pairing classic with fino En Rama from the Jerez triangle, and Sevillian patisseries sometimes adapt it as a savoury cold canape.

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