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Salmorejo is a popular dish from Cordoba. It is a cousin of the popular Gazpacho that you can find in every Spanish fridge during the warmest months of the year.

It is a refreshing, quick and healthy cold cream that uses Tomatoes as a base. The original version doesn’t have Strawberries but I tried different versions that really surprised me. In La Vera, the one with Cherries and Pimenton is delicious.

Get, or bake, some good bread and enjoy a sunny day with a cold Salmorejo.


  • 500gr. Strawberries.
  • 500gr. ripped Tomatoes.
  • A bit of bread.
  • Half Garlic clove.
  • Extra Virgin Olive Oil.
  • Sherry Vinegar.
  • 2 table spoons Strawberry Jam.
  • 2 table spoons Ketchup.
  • Rock Salt.
  • Iberico Ham or Pickled Herrings.


Immerse the tomatoes in boiling water for 10 seconds. Peel them. Wash the Strawberries and remove the leaves.

Put all the ingredients and mix well with a hand blender. Season and correct the Vinegar to your taste. You should get a thick soup texture. Add more bread if it is too liquid.

Put the Salmorejo in a  strainer and press using a dipper.

Serve cold in individual bowls and use as topping diced crispy Iberico Ham or Pickled Herrings. You can also add as topping diced boiled eggs.

Keep in the fridge.