Salmorejo Cordobés – Another kind of gazpacho

 

Creamy Salmorejo

As promised, another version of the famed Andalucían gazpachos.  This one originates from the beautiful city of Córdoba, and is my favourite version of all.  It is different in that it uses very few ingredients but can be served three ways – very thick as a dip with small breadsticks (known as Picos), medium thick garnished with chopped hard boiled egg and jamon or tuna as a chilled soup starter, or diluted with water as a refreshing drink.  So…three dishes in one!

Ingredients for this are few and it will serve from 6 (as tapas) to 2 (as a soup) approximately:

  • 2-3 slices of stale bread without the crust (should be a fairly dense bread rather than sliced white from the supermarket)
  • About 500g of tomato, cored and peeled (I had one HUGE tomato as you can see in the photo) but usually the volume of the tomato once in the jug is a little more than the volume of the breadcrumbs
  • A chunk of red pepper (optional)
  • Half a clove of garlic (don´t recommend you use more or it will overpower the taste the taste of the salmorejo)
  • Vinegar
  • Water
  • Olive oil
  • Salt

Once again, the holy trinity of water, salt and vinegar appear but we´ll use very little water this time.

Dribble a very little amount of water onto the bread which you will have put into a mixing jug, and leave for a minute or two to absorb it.

Start with bread and water

Add the tomato and pepper if you are using it.  The truly authentic recipe doesn´t use red pepper, but after wondering why my salmorejo never looked as red or tasted as sweet as anyone else´s, I was let into the secret of the locals round here – red pepper!

Tomato and Red Pepper

Add your garlic, a teaspoon of salt, a tablespoon of vinegar and at least two tablespoons of olive oil and start to blend with the hand blender.

Add Vinegar and Salt

You need to get this really smooth, almost like a purée.  The more oil you add, the smoother the mixture will be, although I tend to go easy on it just for the sake of my waistline!  Taste every so often and adjust the salt and vinegar to your liking.  Again, it should be “alegre” or lively in flavour.

Start to blend

When you´re done, leave to chill in the fridge for about an hour.

Get it smooth and thick

Traditionally it´s served in a deep earthenware bowl (to maintain the freshness) with chopped hard-boiled egg and jamon on top.  Some people substitute the jamon for tinned tuna but I guess chopped bacon would also be nice.

It´s also great as a dip or sauce served with little breadsticks (like very short grissini) or croutons.

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26 thoughts on “Salmorejo Cordobés – Another kind of gazpacho

    1. I´d never heard of it before I moved here. On menus it´s often described a cold bread and tomato soup when it´s translated into English – which I don´t really think does it justice. Hope you enjoy it if you try it!

  1. Hi Chica. This looks delicious. Can’t wait to try this now the weather has picked up. A meal in a bowl! Thought the pigs trotter post was very interesting but not sure I am brave enough to try it just yet!
    Florence x

    1. Now you´re talking! Grilled cheese sandwiches are the best. Have you ever tried HP sauce (not sure if you get it in Texas). It´s a Brit thing – sort of spicy, fruity and tangy and totally delicious with a grilled cheese sandwich (or chips…or do I mean “fries”?!).

  2. For me, this one is the taste of Andalucia, and it’s one I’ve tried to copy at home too. I’m hoping you’re going to post more of these gazpacho recipes in time for the hot weather (which seems to have disappeared here today, but it will be back).

      1. I made your Salmorejo recipe last night. I have so many tomatoes, only 9 plants but all in full production right now! Previously I followed a Gibraltarian recipe and was a bit underwhelmed, but yours works so well. Very tasty, you get the whole tomato flavour. Thanks!

      2. Oh I’m so pleased you made it and enjoyed it! Every time it turns out a little different as tomatoes vary in flavour, juice etc but you can tweak to make it work for you – more vinegar, less salt etc. Buen provecho 🙂

  3. Erk! Didn’t realise it was “cold soup”…call me crazy but cold soup and I never gel (no puns intended), much like pizza with pineapple, any savoury dish with fruit and sea urchin roe (which ISN’T FOOD FOLKS…IT IS PURE POISON…DANGER WILL ROBINSON…DON’T EAT UNDER ANY CIRCUMSTANCES! consider yourselves warned!). I might leave this recipe here for those of you who live in hotter climes 😉

    1. Funny, I know some people really don’t “do” cold soup. Ok, what you need to do (because it has such a lovely taste) is to make the thicker version (a little more bread, very little water) and try it as a dip. That way is probably more authentically “Cordobés” and your brain won’t think it’s eating cold soup 🙂

      1. Good idea…might not work but worth a try 😉 But there won’t be ANY sea urchin roe involved whatsoever! 😉

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