Salmorejo

Salmorejo is a cherished traditional dish from Córdoba, situated in the heart of Andalucia, southern Spain. This delectable purée is made from ripe tomatoes, bread, olive oil, and garlic, resulting in a refreshing, cold, and creamy delight. Typically, the tomatoes are peeled before being blended with the other ingredients, resulting in a smooth and flavorful dish. To make it even more irresistible, salmorejo is often garnished with diced Spanish serrano ham and hard-boiled eggs.

A key component of salmorejo is the bread used, specifically "pan de telera." This dense, white bread with a thin crust is crucial for achieving the dish's signature texture. Unlike gazpacho, another renowned Spanish cold soup, salmorejo features a more vibrant pink-orange hue and a thicker, creamier consistency, thanks to the generous amounts of olive oil and bread.

In the Andalusian region, you'll find variations of salmorejo, such as "ardoria" and "porra antequerana" which might include additional toppings like chunks of tuna. Interestingly, in the Canary Islands, salmorejo takes on a different role as a marinade for meats, particularly rabbit (conejo en salmorejo), seasoned with salt, garlic, paprika, and hot peppers.