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Spanish

Salmorejo Cordobés (Cordoban Tomato Soup)

A thick Cordoban tomato soup blended with bread and olive oil, topped with egg and Serrano ham.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Salmorejo Cordobés (Cordoban Tomato Soup)

2 hr 15 mintotal

15 min hands-on2 hr hands-off

Prep 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

Includes 2 hours chilling time.

Method

  1. Soak the bread pieces with the chopped tomatoes for a few minutes so the bread softens in the tomato juices.

  2. Add the tomato, softened bread, garlic, sherry vinegar, salt, and extra virgin olive oil to a blender.

  3. Blend until very smooth and creamy. The soup should be thicker than gazpacho.

  4. Taste and adjust only with the listed salt or sherry vinegar, then chill thoroughly.

  5. Serve cold, topped with chopped hard-boiled egg and Serrano ham.

How to tell it's done

The soup should be smooth, creamy, cold, and thick enough to hold the egg and ham garnish on top.

Getting it right

Tip

Use ripe tomatoes and enough bread; salmorejo should be thick and spoonable, not thin like a drink.

What to serve it with

Serve chilled in small bowls as a summer starter or light lunch.

Common mistakes

The soup is thin like gazpacho.
Salmorejo is meant to be thick enough to coat a spoon. If it pours freely, blend in more bread; the ratio here is roughly one part bread to six parts tomato by weight and it will take more.
It turns pale orange and frothy.
Add the olive oil last, in a slow stream with the blender running. Blended in from the start it emulsifies fully and lightens both colour and flavour.

Substitutions

  • Use Vinegar if Sherry Vinegar is unavailable, but the flavor will be less Spanish.
  • Use Ham if Serrano Ham is unavailable, though the topping will be less traditional.
  • For a vegetarian variation, omit the Serrano ham; the topping will be simpler but the salmorejo will remain flavorful.

Storing and reheating

Keeps three days in the fridge and thickens as it sits; loosen with a little cold water. Add the egg and ham only at serving. It does not freeze — the bread and oil separate.