How to Make Classic Salmorejo — And the Origins of This Andalusian Favorite

Salmorejo is a creamy, chilled tomato soup that stands out as one of Andalusia’s most iconic dishes. Rich, refreshing, and deeply satisfying, it’s a staple of summer tables in southern Spain, especially in the city of Córdoba. With just a handful of simple ingredients, salmorejo delivers bold flavor and silky texture, making it a must-try for anyone interested in authentic Spanish cuisine.

The Origins of Salmorejo

Salmorejo traces its roots to Córdoba, in the Andalusia region of southern Spain. Its history dates back to the time of the Romans, when people would blend bread, garlic, vinegar, and olive oil into a simple meal. The arrival of tomatoes from the Americas in the 16th century transformed the dish into the vibrant soup we know today. Traditionally, salmorejo was a humble way to use up stale bread and local produce, but over time it became a beloved classic enjoyed by all walks of life. Today, it’s served cold, often topped with chopped hard-boiled eggs and diced jamón (cured Spanish ham), and is a symbol of Andalusian culinary heritage.

Ingredients

To make authentic salmorejo (serves 4):

2 lbs (900 g) ripe tomatoes

5–7 oz (150–200 g) day-old white bread, crust removed

1 clove garlic

1/3–1/2 cup extra virgin olive oil

1–2 tbsp sherry vinegar (or red wine vinegar)

Salt to taste

2 hard-boiled eggs, chopped (for garnish)

2–3 oz (50–75 g) jamón serrano or prosciutto, diced (for garnish)

Instructions

Prepare the Tomatoes:

Wash and core the tomatoes. For a smoother soup, you can peel them by blanching in boiling water for 30 seconds, then transferring to ice water. Roughly chop.

Soak the Bread:

Tear the bread into pieces and soak in a bit of water until soft. Squeeze out excess water.

Blend:

In a blender, combine tomatoes, soaked bread, garlic, olive oil, vinegar, and a pinch of salt. Blend on high speed until very smooth and creamy. The soup should be thick, almost like yogurt.

Adjust and Chill:

Taste and adjust salt and vinegar. If needed, add a little cold water to reach your preferred consistency. Chill in the fridge for at least 1 hour.

Serve:

Pour the soup into bowls. Top each serving with chopped hard-boiled egg and diced jamón. Finish with a drizzle of olive oil.

Tips for the Best Salmorejo

Use the ripest, juiciest tomatoes you can find for maximum flavor.

Good-quality extra virgin olive oil is essential for authentic taste and texture.

The bread should be white and a day or two old for the perfect creamy body.

Always serve salmorejo well chilled—it’s meant to be refreshing on hot days.

Why Salmorejo Is Special

Salmorejo is more than just a soup; it’s a celebration of Andalusia’s agricultural bounty and culinary ingenuity. Its creamy texture and rich flavor come from simple, honest ingredients, and its history reflects centuries of Spanish tradition and adaptation. Whether served as a starter or a light meal, salmorejo is a delicious way to experience the spirit of southern Spain.

How to Make the Best Gazpacho — And the Story Behind Spain’s Iconic Cold Soup

Gazpacho is one of Spain’s most refreshing and beloved dishes, especially during the hot summer months. This chilled soup, made from raw blended vegetables, is a staple in Spanish homes and restaurants and has roots that go deep into the country’s history—especially in the southern region of Andalusia.

Where Is Gazpacho From?

Gazpacho originated in Andalusia, the sun-soaked region of southern Spain. The dish was originally a humble meal for peasants and day laborers who needed something cool and hydrating to get through the intense summer heat. Early versions date back to at least the 8th century, long before tomatoes arrived from the Americas. The original recipe was a blend of stale bread, olive oil, garlic, vinegar, salt, and water—simple ingredients that were always at hand. Once tomatoes and peppers were introduced in the 16th century, they became essential to the modern gazpacho we know today, giving it its signature red color and vibrant flavor.

Today, gazpacho is closely linked to Andalusia, particularly cities like Seville and Córdoba, and is enjoyed all over Spain and Portugal, especially in summer.

What Makes an Authentic Gazpacho?

The beauty of gazpacho lies in its simplicity and the quality of its ingredients. The classic Andalusian version uses:

Ripe tomatoes (the juicier, the better)

Green pepper (Cubanelle or Italian pepper preferred)

Cucumber

Onion (optional)

Garlic

Good-quality extra virgin olive oil

Sherry vinegar (or red wine vinegar)

Salt

Stale bread (optional, for a thicker texture)

Cold water (to adjust consistency)

Some recipes add or skip ingredients like onion, bread, or cucumber, depending on family tradition and regional tastes.

Step-by-Step: How to Make Traditional Gazpacho

Ingredients (serves 4):

2 lbs (900 g) ripe tomatoes

1 small green pepper

1 small cucumber

1 clove garlic

1/4 cup (60 ml) extra virgin olive oil

1–2 tbsp sherry vinegar (or red wine vinegar)

1 thick slice stale white bread (optional)

Salt to taste

Cold water as needed

Instructions:

Prep the Veggies: Wash and roughly chop the tomatoes, pepper, and cucumber. Peel the garlic and remove the core (to avoid bitterness). If using, soak the bread in water and squeeze out excess.

Blend: Place all the vegetables, garlic, soaked bread (if using), vinegar, and salt in a blender. Blend until very smooth. With the blender running, slowly drizzle in the olive oil to emulsify.

Adjust Consistency: If the gazpacho is too thick, add cold water a little at a time until you reach your desired texture.

Strain (Optional): For an extra smooth soup, strain the mixture through a fine sieve to remove skins and seeds.

Chill: Refrigerate for at least 1–2 hours. Gazpacho is best served very cold.

Serve: Pour into bowls or glasses. Garnish with diced veggies, croutons, or a drizzle of olive oil if desired.

Why Gazpacho Is So Special

Gazpacho is more than just a soup—it’s a celebration of Spain’s rich agricultural heritage and a testament to the creativity of its people. It’s packed with vitamins, minerals, and hydration, making it as healthy as it is delicious. Over the centuries, gazpacho has evolved, with modern versions including everything from watermelon to avocados, but the classic Andalusian recipe remains the gold standard.

So, the next time you need to beat the heat, try making authentic gazpacho at home. It’s quick, easy, and brings a taste of southern Spain to your table!