Traditional salmorejo cordobés recipe: A taste of southern spain
⭐ Rating: 4.9/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: No cooking required
⏰ Total Time: 15 minutes
🥘 Servings: 4-6 portions
📊 Difficulty Level: Easy
As a Spanish chef living in London, there's nothing that brings me closer to home than preparing a bowl of authentic Salmorejo cordobés. This velvety smooth cold soup, born in the sun-drenched streets of Córdoba, holds a special place in my heart and Spanish gastronomy. Every time I make this recipe, I'm transported back to those warm Andalusian afternoons, where families gather to share stories over bowls of this refreshing delicacy.
What is Salmorejo cordobés?
Salmorejo cordobés is more than just a cold soup; it's a celebration of simplicity and flavor that showcases the best of Mediterranean ingredients. Unlike its cousin gazpacho, this creamy tomato-based dish has a richer texture and more intense flavor, making it perfect as a refreshing starter or light main course during warm days.
Ingredients
1 kg ripe tomatoes (preferably plum or vine-ripened)
200g day-old white bread (crusts removed)
2 cloves of garlic
200ml extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon sea salt For garnish:
Hard-boiled eggs, chopped
Serrano ham, finely diced
A drizzle of extra virgin olive oil
What to serve with
Traditionally, Salmorejo cordobés is served with chopped hard-boiled eggs and diced Serrano ham on top. For a modern twist, I sometimes add a drizzle of basil oil or toasted pine nuts. It pairs beautifully with crusty bread and can be part of a larger tapas spread.
Remember, Salmorejo cordobés isn't just another cold soup - it's a testament to the magic that happens when simple, quality ingredients come together with traditional techniques. Whether you're making it for a family gathering or a quiet dinner at home, this recipe promises to bring a taste of Andalusia to your table.
Professional Tips
The success of your Salmorejo cordobés depends greatly on the quality of your tomatoes. Choose the ripest ones you can find for the best flavor.
Don't rush the emulsion process - adding the oil slowly is key to achieving that signature creamy texture.
While traditional Salmorejo cordobés is served cold, allow it to sit at room temperature for 10 minutes before serving to enhance the flavors.
Preparation
Start by washing and roughly chopping the tomatoes. If you prefer a smoother Salmorejo cordobés, you can blanch and peel them first.
Place the bread in a bowl and soak it with some of the tomato juice to soften.
In a high-powered blender, combine the tomatoes, soaked bread, garlic, and salt. Blend until smooth.
With the blender running, slowly drizzle in the olive oil to emulsify the mixture until it becomes creamy and pale orange.
Add the sherry vinegar and blend for a final few seconds.
Refrigerate for at least 2 hours before serving.
Frequently asked questions about salmorejo cordobés
What's the difference between Salmorejo cordobés and gazpacho?
Salmorejo cordobés is creamier and thicker in texture, made primarily with tomatoes, bread, garlic, and olive oil. Gazpacho, on the other hand, is thinner and includes additional vegetables like peppers and cucumbers.
Can I make Salmorejo cordobés ahead of time?
Absolutely! In fact, I recommend making Salmorejo cordobés at least a few hours before serving to allow the flavors to develop fully.
How long does Salmorejo cordobés last in the fridge?
When stored properly in an airtight container, Salmorejo cordobés will keep well in the refrigerator for up to 3 days. However, for the best taste and texture, I recommend consuming it within 2 days of preparation
Is Salmorejo cordobés vegetarian?
The base recipe of Salmorejo cordobés is completely vegetarian, containing only tomatoes, bread, garlic, olive oil, and vinegar. However, the traditional garnish includes Serrano ham.
What's the best bread to use for Salmorejo cordobés?
For authentic Salmorejo cordobés, use day-old white bread with a dense crumb, similar to a Spanish telera or French baguette.