I’ve finally made my Córdoba-style Salmorejo recipe (serves 4) after meaning to do it since the end of my campervan trip. It’s a perfect chilled starter for warm days, and today is 38°.

Unlike gazpacho, Salmorejo is thicker, creamier, and more filling – almost like a dip. In Córdoba, people sometimes eat it with breadsticks or as a tapa, but I like it straight in a bowl.

The other day, I had lunch with a friend and ordered Salmorejo. Instead of the usual chopped jamón and hard-boiled egg, it came topped with finely chopped seafood. Honestly, it was a delicious surprise!

One thing’s for sure: Salmorejo always needs a swirl of extra virgin olive oil on top. It makes it silky and rich.

Here’s how I whipped up my authentic Spanish Salmorejo at home.

Ingredients for Córdoba-style Salmorejo recipe

1 kg ripe tomatoes

200 g day-old white bread (no crusts)

1 small clove garlic

150 ml extra virgin olive oil

1–2 tsp sherry vinegar (optional)

Sea salt to taste

Garnish:

2 hard-boiled eggs, chopped

50 g jamón serrano, finely chopped

Optional: fine slivers of roasted red pepper (I went with these instead of the usual toppings)

Method

1. Prep the tomatoes: Wash, core, and roughly chop them. No need to peel if you have a strong blender or plan to sieve.
2. Blend the base: Purée the tomatoes until smooth. I like to strain mine for that ultra-silky texture.
3. Soak the bread: Tear it into chunks, add to the tomato purée, and let it sit 5–10 minutes.
4. Add garlic & salt: Blend again with the garlic and a pinch of sea salt.
5. Emulsify with oil: With the blender running, drizzle in the olive oil slowly until the soup is thick, creamy, and silky – basically a cold emulsion.
6. Chill: Pop it in the fridge for at least 2 hours. Salmorejo should be eaten cold and thick, straight from a spoon.
7. Serve & enjoy: Ladle into bowls and add your toppings – traditional chopped egg and jamón serrano, roasted red peppers, or whatever you fancy.

This authentic Spanish Salmorejo is such a simple, satisfying dish. Perfect as a starter, a light lunch, or even as a dip for fresh bread. Try it with different toppings and find your favourite twist.

A Glut of Tomatoes - read it here.

This recipe is part of my Soup Recipes collection. It joins 25 other soups — from chilled gazpacho to hearty broths and Asian-inspired bowls — in my complete Soup Recipes hub.

Wonky photos, proper soup, genuine adventures — The Flexible Chef