Salmorejo Cordobes
Chilled tomato-bread soup from Cordoba
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- 1000 g Tomato
- ½ baguette Baguette
- 1 clove Garlic
- 120 ml Extra-virgin olive oil
- 1 tbsp Sherry vinegar
- 1 tsp Salt
- 2 Egg (optional)
- 60 g Jamon serrano (optional)
Method
- Bring a small pot of water to a boil for the eggs. (optional)
- Simmer the eggs 9 minutes for jammy-firm yolks. Cool in iced water and peel. (optional)
- Core the tomatoes and chop roughly.
- Tear the bread into chunks. Blitz briefly in the blender with the tomato and garlic until pulpy.
- Add salt and sherry vinegar. Blend high until completely smooth.
- With the blender running, drizzle in the olive oil until the salmorejo is thick, pale, and creamy.
- Chill 30 minutes covered in the fridge.
- Chop the egg and tear the jamón into shards. (optional)
- Ladle into shallow bowls. Top with chopped egg, jamón, and a thread of extra-virgin olive oil.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Salmorejo Cordobes
Salmorejo cordobes is a chilled tomato soup from Cordoba in Andalusia, and though it is often compared to gazpacho, it is a distinct dish — thicker, smoother, and richer. The difference comes from bread, which is blended in generous quantity with the tomatoes to create a velvety, bread-bound puree, and from a heavier hand with olive oil, which is drizzled in with the blender running so it emulsifies into something almost like a cold, pourable cream. Garlic and sherry vinegar give it a sharp, savory backbone, and the whole thing takes on a pale coral color as the oil and bread lighten the tomato.
Served cold and typically finished with chopped hard-boiled egg and torn shards of jamon serrano, salmorejo is at once refreshing and surprisingly substantial — the smooth, cool soup against the salty cured ham and rich egg makes each spoonful savory and satisfying. Blending the oil in slowly to build that thick, creamy emulsion is the technique that separates a good salmorejo from a watery one. It is a summer staple across southern Spain, eaten as a starter or a light meal in the heat, and this version leans into its Cordoban roots with jamon and egg on top and a final thread of extra-virgin olive oil.
Equipment: blender.
Salmorejo Cordobes: frequently asked questions
How many calories are in Salmorejo Cordobes?
One serving of Salmorejo Cordobes has about 406 calories, with 5g of protein, 27g of carbs, 31g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Salmorejo Cordobes gluten-free?
As written, no — it contains Baguette. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Salmorejo Cordobes take to make?
About 45 minutes start to finish, but only around 19 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Salmorejo Cordobes?
The core ingredients are essential, but you can leave out egg, jamon serrano — they're optional and mainly there for extra flavor or finish.
How many servings does Salmorejo Cordobes make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.