Salmorejo

The Salmorejo or Salmorejo Cordobés is a cold, thick soup from the region of Córdoba in Spain. It is usually eaten as an appetizer.

Salmorejo can be confused with gazpacho. But it is here to a much thicker soup, which is probably mainly due to the larger share of bread. The main difference lies in the fact that when Salmorejo no cucumber is used and also the use of green peppers is rather rare.

Preparation

For the preparation of Salmorejos you need tomatoes, garlic, bread crumbs, olive oil, vinegar and salt. You can also add green peppers. The vegetables are cut into small pieces and mixed with the other ingredients. After that, everything is mashed together, then filled in the typical ceramic bowls.

At the end you sprinkled the Salmorejo with a mixture of cut in small dice hard boiled egg and Serrano ham and drizzled it with a little olive oil.