Salmorejo Cordobes – Cordoba’s thick tomato and bread soup

Recipe by Frank Camorra of Movida, Serves 4


1kg vine-ripened, soft tomatoes
1 garlic clove
250 g stale heavy white bread (pasta dura)
100 ml Mount Zero Frantoio Extra virgin olive oilplus a little extra
1 heaped teaspoon Pink Lake salt
200ml chilled water

3 hard-boiled eggs / diced
80 g jamón / diced
Aged sherry vinegar


Puree tomatoes and garlic and in a food processor. Strain this tomato mixture through a chinois. Discard the skin and seeds. 

Break the bread up into golf ball-sized pieces and place in a large stainless steel bowl. Pour the strained tomato mixture, olive oil and salt over the bread. You’ll need this amount of salt as it is a cold soup and anything served cold needs extra seasoning. 

Using your hands squish the tomato mixture into the bread, really working the liquid through. Allow it to stand for 15 minutes allowing the bread to soak in the liquid. 

Puree the entire mixture again in a food processor, adding water until the soup is the consistency of thick cream and a pleasing salmon pink colour. Chill.

Serve in bowls finished with egg, jamón a generous drizzle of good olive oil and a small dash of aged sherry vinegar.

Andy, the bar manager at Movida, explains this classic cold soup as “The beach cricket of Spain – it screams summer.” For me it’s a celebration of the tomato. Real tomatoes. Sweet, tangy tomatoes at their vine ripened best. Home gardeners with a surplus of late summer tomatoes and a loaf of stale bread will find this a pleasing solution to their oversupply. A word of caution however: follow the ingredients and method meticulously as deviations may cause an imbalance of flavours. This is also a soup from my family’s home in Cordoba – another reason to treat this dish with great respect.

Recipe Ingredients from the Mount Zero Range