Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, southern Spain.


2 lb ripe tomatoes

6 slices  of stale bread cut into cubes

1 clove of garlic mashed

1/2 cup of Extra-virgin olive oil

Salt and ground pepper to taste

1 hard-boiled egg

Serrano ham cut in cubes (or Iberian)


  1. Rinse your tomatoes, peel, and cut into quarters.
  2. Place tomatoes into a high-speed blender or food processor.
  3. Add the bread and garlic to the tomato and let them soak for about 10 minutes.
  4. Pour the olive oil and stir well.
  5. Taste and adjust salt and pepper.
  6. Serve with the boiled egg and serrano ham.
  7. You can refrigerate your gazpacho for one hour before serving.

Servings: 5

Preparation Time: 20 minutes

Leave a Reply