Salmorejo is a thick cold soup of tomato, bread, olive oil and garlic that comes from Cordoba, usually garnished with diced ibérico ham and boiled egg.

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.

Where to eat Salmorejo in Seville

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Make it at home

Serves 42 hrEasy

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

  1. Blanch the tomatoes briefly in boiling water, then plunge into ice water. Slip off skins.
  2. Soak the bread in a little of the tomato juice for 5 minutes until soft.
  3. Combine tomatoes, soaked 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 in a slow steady stream. 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 into a bowl. Chill for at least 2 hours.
  7. Serve in shallow bowls topped with diced jamon iberico, chopped hard-boiled egg and an extra drizzle of olive oil.

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

Common allergens: Gluten, Egg.