Salmorejo is the dish most closely associated with Córdoba: a thick, cold soup of tomato and bread, served in small bowls and eaten year-round but especially in warm weather.
What it is
Salmorejo is made from ripe tomatoes, bread, olive oil and garlic, blended until smooth. It is thicker and creamier than gazpacho, and it is traditionally topped with chopped hard-boiled egg and cured ham.
How to order it
You will find salmorejo on almost every menu in Córdoba, as a starter or a tapa. Portions are usually small. Compare a couple of versions: each kitchen has its own balance of garlic, tomato and oil.
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