In our daily search for the most delicious and tempting specialties of Mediterranean cuisines, we have arrived in Spain, specifically the magical location of Cordoba, a favourite destination for those who want to understand in depth the Spanish culinary tradition. The specialty we are presenting here is the famous ‘salmorejo’ soup, a signature dish of the city of Cordoba, and we will make it together carefully following our recipe, first buying good, fresh ingredients, such as tomatoes, garlic, olive oil, stale bread, salt and pepper. ‘Salmorejo’ is a relative of the more famous gazpacho, another Spanish soup, and is a tasty and effective way of resolving the need to make something suitable for the long, hot Spanish summer. It is a relative of the gazpacho and as such is served cold. It is usually accompanied by slices of serrano ham and boiled eggs. Seeing is believing!


  • tomatoes 200 grams
  • garlic 1 clove
  • bread crust 100 grams
  • extra virgin olive oil 50 millilitres
  • salt
  • Parma ham 100 grams
10 minutes Total time
Serves 4 persons
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Puree the tomato and garlic in a blender, then add oil and salt. Break up the dry bread and add to the tomato puree. Further blend the mixture and serve with Parma ham or the best Serrano ham and a drizzle of olive oil. Traditionally you can also serve it with chopped hard-boiled egg.

If you really want to enjoy a perfect summer version of salmorejo, whilst you are making it you can add ice cubes: the end result will be amazing, and will certainly keep you cool during the hottest days of summer.
A recipe for ‘salmorejo’ soup, reminiscent in some ways of the better known gazpacho, and a native of the beautiful city of Cordoba.

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