Salmorejo (Tomato and bread soup) “A la cordobesa”

Difficulty: ★☆☆


  • 1.5 lbs. Day before breadcrumb
  • 2 lbs. Ripe tomatoes, peeled
  • ¾ Cup olive oil.
  • 3 Garlic cloves, blanched three times.
  • 1 Green pepper.
  • 2 Eggs.
  • 3 Tablespoons sherry vinegar.
  • Salt.
  • 4 Cups cold water.

Category: Appetizers


Place the crumb of bread to soak for an hour. Drain. Place tomato, garlic, pepper, oil, vinegar and salt  in a Magefesa blender and process. Add grated breadcrumbs and continue pulsing until you get an homogeneous paste. Adjust seasoning. The salmorejo has a thicker texture than the gazpacho. It can be served  along with a chopped  hardboiled egg, raw vegetables, cubes / shavings of Iberian ham or cooked seafood like shrimp, prawns or small crawfish tails.