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Salmorejo cordobés

Updated: Dec 1, 2020

A simple and fresh cold soup from Córdoba, differing from gazpacho, salmorejo is a tomato and bread based with a silky texture. Gazpacho in the other hand has a tomato, cucumber, capsicum and bread base and it has water in it's ingredients.

You have probably tasted gazpacho before so we would recommend you try salmorejo, the 2nd most popular cold soup in Spain.


4 serves

  • 500gr tomatoes

  • 100 gr of crusty white bread

  • 90 ml EVO

  • 1 garlic

  • Salt to taste

  • Splash of Sherry vinegar

  • 1 boiled egg

  • 100 gr of Spanish Serrano diced


  1. Take off the tops of the tomatoes.

  2. Blend the tomatoes, garlic and bread together until smooth and leave it rest for 5 min.

  3. Add the splash of vinegar and salt.

  4. Finally add the Extra virgin olive oil slowly while blending.

  5. Place in a bowl and add the diced Spanish Serrano and oilebd egg.

  6. Enjoy this entree with a toast or a fresh baguette.

This is a great little starter to enjoy in a summer day with a glass of white wine, some bread and some Spanish olives.

Byron & María

The Coastal Cocina

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