DISH RESEARCH · Soup

Salmorejo Cordobés

Also known as: Salmorejo

Lauren Aloise’s Antonia-style salmorejo blends peeled plum tomatoes with stale baguette crumb, garlic, sherry vinegar, salt and extra virgin olive oil, incorporates a hard-boiled egg and is served cold with egg and Serrano ham.

Salmorejo Cordobés — illustrative food image

About Salmorejo Cordobés

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Lauren Aloise shares the salmorejo made by her mother-in-law Antonia. She associates this cold tomato soup with Spain and Córdoba in Andalusia.

Plum tomatoes are briefly blanched in salted water, cooled in an ice-water bath, peeled and cored. Their purée softens pieces taken from the centre of a stale baguette.

Garlic, salt and sherry vinegar are blended into the tomatoes and bread. Extra virgin olive oil is added gradually to form a smooth emulsion.

Antonia’s selected version also blends a hard-boiled egg into the soup. The author offers adjustments to the bread and seasonings to change the texture and taste.

The soup is chilled before cold service in small bowls. The selected finish uses diced hard-boiled egg and Serrano ham from the recipe’s listed topping options.

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Dish type: Soup
Preparation: Read the preparation
Select plum tomatoes, cut cross, blanch in salted water, transfer to ice-water bath, peel/core and puree. Select stale baguette soft centre rather than other bread, tear and soften in SAME tomato puree; listed crumb initial portion with optional extra rather than mandatory full quantity. Blend garlic/sherry vinegar/soup salt, gradually incorporate extra virgin olive oil with blender running. Blend one SAME listed hard-boiled egg into soup, optionally adjust salt/vinegar/garlic/bread. Refrigerate and serve cold small bowls, garnish with diced remaining listed egg allocation and selected Serrano ham. No separate egg-boiling recipe or prosciutto/vegan branch adopted.
Serving presentation: Whole soup explicitly cold in small bowls149 (source line207).

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Ingredients in Salmorejo Cordobés

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Tomatobase
Garlicseasoning
Vinegarseasoning
Saltseasoning
Olive oilcooking medium
Breadbinder

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Spain

Cuisines & regions

Andalusian Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Spain
Cooking traditions: Córdoba / Andalusian Spanish, Antonia version

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Antonia’s Easy Salmorejo Recipe – Spanish Cold Tomato Soup