- Ingredients
- Procedure
- Allergens
Homemade Cordoban salmorejo recipe
Salmorejo, along with gazpacho, It's one of my favorite summer dishes. . It provides many nutrients while keeping you very cool.
The first time I tried it was in Córdoba. It was June and I remember that it was hot as hell.
We went to eat in a traditional restaurant in the center of the Andalusian city. As a first course I ordered the Cordovan salmorejo.
It was delicious!
I loved the dish and I have to admit that I have never been able to prepare a salmorejo as good as the one I tried in that place.
Each summer, I add this recipe to my weekly cookbook . I am combining the salmorejo with the different types of gazpacho.
The traditional Andalusian salmorejo is very easy to prepare. We just need tomatoes, garlic, bread, oil and salt . Optionally we can add a little vinegar.
It is also highly recommended to use boiled egg and pieces of Iberian ham as a garnish for this dish.
Another recommendation is Let cool in the fridge before eating to make sure it's fresh.
If you like this recipe you can not miss our melon gazpacho dish , the watermelon gazpacho recipe either gazpacho made with beetroot .
Gazpacho and salmorejo are very similar. Both are ideal to drink during the summer. Nevertheless, there are certain differences that you may not be aware of .
You can read our article on the main differences between salmorejo and gazpacho .
Let's stop chatting and go to the kitchen to prepare an authentic salmorejo from the south of Spain!
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Ingredients
How to make Cordovan gazpacho
- The first step is to pass plenty of water to the tomatoes. Once clean, cut them into quarters. We put them in a bowl where we can crush them.
- Blend the tomatoes for approximately 1 minute. Then we strain them to remove the seeds and hard skins.
- Next we add the pieces of bread inside the bowl with the freshly made tomato sauce. We wait about 5-10 minutes for the bread to soften.
- Meanwhile, we peel the garlic clove, remove the center and chop it.
- Once the 5-10 minutes have passed, we add the pieces of garlic with the bread and the crushed tomato. Add a splash of apple cider vinegar and a little extra virgin olive oil. If necessary, add a pinch of salt as well.
- We beat all the ingredients until we get a good emulsion. The goal is for everything to be thick and homogeneous.
- Let cool for at least 1 hour so that the salmorejo is very cool and relieves us from the summer heat.
- Once cool, we serve in bowls and we can now enjoy a good traditional Cordovan salmorejo. Below we explain what foods you can add to your Andalusian salmorejo dish to make it even more complete.
Garnish for Andalusian salmorejo
This traditional Andalusian dish can served as both a starter and a main course . To further improve its flavor we can add many types of additional ingredients.
The authentic Cordovan salmorejo is served accompanied by small cubes of Iberian ham, crumbled boiled egg and a drizzle of olive oil .
However, it was also very delicious accompanied with pieces of cucumber, pepper, carrot, chives or beet .
It's a matter of trying and sticking with the garnish that we like the most!
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
