Salmorejo Cordobés

Salmorejo Cordobés

I understand that this entry does not sound like anything new, there are many bloggers who at this time of year post salmorejos, gazpachos and cold soups. Normal, with these heats what is most appealing is to take dishes that refresh us; D

In my case it is almost essential that I upload it to the blog, because it has a crime that I do not have it when my husband and his family are from Cordoba and I get lost for a good salmorejo; since the heat arrives until they leave, in my fridge there is no lack of a good jug of gazpacho. I thought I had the salmorejo recipe, but someone asked me about it, in the index. I could not find it, but how could I find it, if it had been overlooked!

Well here is a Mr. Salmorejo, with all his avios and forgive the immodesty, but if I say that he is rich, I am very short, he is very rich. Very cool is to take off your hat ... Cordovan, naturally
; D


  • 1 Kg of tomatoes on branch
  • 200 gr of bread of the day previous
  • 1 clove of garlic
  • 150 ml of extra virgin olive oil
  • plus or minus 75 ml of mild vinegar (optional)
  • 2 or 3 boiled eggs
  • cured ham

Salmorejo Cordobés


We use a bread from the previous day, that we will cut into pieces small and we will deposit in a source.

Peel the tomatoes : We make a cross in the base of the tomato, we submerge them a minute in boiling water (we will notice like the skin where we have made the cut, separates) and then, we pass them to a bowl with very cold water. With this operation of ESCALDADO the skin comes out practically alone.
We chop the tomatoes and cover them with the sliced ​​bread. We salt and cover the dish with a plate or paper film, so that the tomatoes start to "sweat" and soak the bread. We booked a few minutes.

Peel the garlic clove and add half. I usually add half and when I taste it to see if it is well seasoned, I decide if I add the other half or leave it as it is; it's better to be a little cautious about getting the garlic.

We add the extra virgin olive oil and half the vinegar and beat a lot (a lot, a lot) so that we stay with a very fine texture. We test and decide if it is good with salt, vinegar or garlic, depending on whether you like it more or less strong.
We cover it and leave it for a few hours in the fridge , to drink it cool.

At the time of serving we incorporate the hard, peeled and chopped eggs and the chopped serrano ham. We can also water over with a thread of olive oil


The success of this dish depends on the quality of the products, already that everything goes raw. It is important that the tomatoes are well red, ripe, but not overdone, with smooth skin.

Using a good extra virgin olive oil is essential. It must be taken into account that it does not have a very predominant or bitter taste.

Vinegar is optional, there are those who put it on and who does not; I like it. Depending on the type of vinegar I put more or less amount, so I do not put it all at once, but I try and decide whether to add more or less. If the vinegar is from Jerez, with two or three spoonfuls it is enough.

How I like it is accompanied by hard boiled egg and ham, but there are many other options. As I present here is the classic salmorejo

Salmorejo Cordobés