Salmorejo Cordobés (Cordoban Gazpacho) | Words with Food
Salmorejo Cordobés (Cordoban Gazpacho)
by Ben Macdonald - Salmorejo Cordobés Cordoban Gazpacho


October 8, 2016

Salmorejo Cordobés (Cordoban Gazpacho) 0.0 0
  • 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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