What summer dreams are made of. (Photo by Mark Weinberg/Food52)

Meet gazpacho's smoother, more luscious cousin

Hello, salmorejo cordobés


Caitlin Gunther Raux
July 4, 2018 5:30PM (UTC)

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
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Back when I lived in Madrid, my roommate from Sevilla showed me how to make salmorejo cordobés, and ever since, it's been one of my summer staples. Salmorejo is a cold tomato soup from the Andalusian region of Spain. It's a smoother, more luscious version of its cousin, gazpacho, and served with toppings like chopped hard-boiled egg, jamón, and olive oily tuna, giving it an extra touch of texture and sustenance.

I'll actually be serving it by the (biodegradable) cupful at Joan y Cati, my husband's and my new sandwich shop and takeaway eatery in Mallorca, Spain — opening next week! As you can imagine, I've been doing a lot of recipe testing lately and that means daily trips to the market. A pro-tip I recently learned from one of the vendors: "pear" tomatoes are the best for making salmorejo. But above all, choose whichever tomatoes are at their peak ripeness.

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And some bread for the side

When I'm not preparing it myself, my favorite salmorejo spot is Bar Alfalfa in Sevilla. There you can order it the classic way: in a bowl, topped with the traditional taquitos of jamón, chopped hard-boiled egg, and a drizzle of good, Andalusian olive oil. Or, you can order their Brusquetta Andaluza — a thick toast or pan de pueblo, with a generous spread of salmorejo, fresh mozzarella cheese, and chopped jamón — essentially a dressed down bread bowl. Either vessel does the trick. Que aproveche!

Click here for the full recipe.

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Cooking Food Food52 Gazpacho Recipes Salmorejo Cordobés

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