Salmorejo, a typical dish from Córdoba, Andalucia

Name: Salmorejo, a typical dish from Córdoba, Andalucia
Prep time: 25 min
Total time: 25 min
Ingredients: 1 kg tomatoes (The important thing is that they are ripe! I have used two varieties, vine tomatoes and Monte Rosa.); 180 gr breadcrumbs (only the soft white part of a fresh bread); 120 ml olive oil; 1 clove garlic; 60 ml water ((if necessary, should it be too consistent)); 2 eggs (hard boiled); 2 slices bread (to make crusts); salt

When the summer comes, we eat salmorejo… It is a typical cold soup of Andalusian gastronomy, especially from Córdoba, but it is known all over Spain.

5 van 3 Stemmen

Print Recipe Pin Recipe

Prep Time 25

Total Time 25

Course Soups

Cuisine Spanish, Mediterranean

Servings persons

Equipment

mixer / blender

Ingredients

1 kg tomatoes The important thing is that they are ripe! I have used two varieties, vine tomatoes and Monte Rosa.
180 gr breadcrumbs only the soft white part of a fresh bread
120 ml olive oil
1 clove garlic
60 ml water (if necessary, should it be too consistent)
2 eggs hard boiled
2 slices bread to make crusts
salt

Instructions

First we are going to peel the tomatoes. However, this is not necessary if you have a powerful blender or mixer. Put a pot of water on the heat and let it boil. Make a light slit in the tomatoes with a knife. Place them in the boiling water for one minute and then in cold water. Now you can easily remove the skin.
Cut the tomatoes into large pieces.
Remove the soft white inner part of the bread and tear into pieces.
Now add the tomatoes, bread, olive oil, garlic and a pinch of salt together in the blender and mix until you get a smooth homogeneous and creamy soup. Taste and add some extra salt or water if it is too consistent.
Boil the eggs in boiling water for 10 minutes. Remove them from their shell and crush with a fork.
Cut the bread slices into small dice. Put some olive oil in a pan and fry the crusts until golden brown.
Normally the soup is served with crumbled egg and pieces of dried ham. But because we don't eat meat here at home, I made a version with fried crusts…
The soup should be served cold, so, if needed cool it in the fridge for a while…

Notes

According to the original recipe, serve the soup with a crumbled hard-boiled egg and pieces of dried ham. I’m looked for an alternative because we don’t eat meat. Sometimes we also sprinkle a bit of fried onions on top… The base remains the same and the rest is up to your own taste… and enjoying it is the most important thing, right?

Keyword salmorejo, cold soup, spanish soup, salmorejo from cordoba

Tried this recipe?Let us know how it was!

Looking for more recipes for cold soups?

“Ajo Blanco”, a fresh Spanish almond and garlic soup

Surprisingly delicious, full of flavor and very refreshing during the warmer summer months

Check out this recipe

Cold carrot soup with goat cheese and basil

Check out this recipe

Download my E-book

This booklet is my culinary ode to the Mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of Mediterranean tastes. Easy recipes, accessible to everyone, and with a broad palette of flavors.

Order here

Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

Nieuwsbrief

Subscribe to our newsletter and stay informed about the latest news and amazing recipes.