Salmorejo Cordobés (Cordoban Gazpacho)

Salmorejo Cordobés Cordoban Gazpacho
Salmorejo Cordobés Cordoban Gazpacho
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Salmorejo Cordobés Cordoban Gazpacho


October 8, 2016Salmorejo is the best Gazpacho alternative you have never heard of. Thicker, fewer ingredients and even easier to make. It is popular in Spain for a reason!

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Difficulty: Easy
  • Yields: Serves 6

Salmorejo is found all over Andalusia for good reason – it’s delicious, light and a joy to eat. Much like a standard gazpacho, but thicker and without the cucumber, it finds its way onto tapas menus all over Cordoba and Seville. Usually served with chopped egg, tuna or ham – it is also used as an element in many other tapas or simply gracing a tortilla.


1kg tomatoes, ripe, skinned and deseeded

250g bread, roughly torn

3 cloves garlic, roughly chopped

1 tbsp sherry vinegar

250ml olive oil

1 tsp sugar (optional)




Place all ingredients into a blender and blend until smooth. You will need to scrape the sides several times - the result should be thick but light. If you need to make it thinner, add a little water.

Taste and add more vinegar, sugar or salt as required.

Use as a sauce on a warm tortilla or as a complete dish in in a bowl with chopped boiled eggs, tuna and olive oil.

The riper the tomatoes are, the better the result will be - so find the best ones you can.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.