At one time Cordoba was one of the most powerful cities in the world. Today, it’s known for its historical importance and culinary culture.
If there’s one dish that’s associated with Cordoba, it’s Salmorejo. You’ll sometimes see Salmorejo on menus in Seville, but in Cordoba it seems it’s offered everywhere. There’s even a street named after the cold soup.
The basic recipe for Salmorejo is very simple. Tomato, bread, garlic, and olive oil are pureed. Because of the bread, Salmorejo has a thicker consistency that it’s cold soup cousin Gazpacho. The garlic used is often raw so the flavor is very strong!
Traditionally, chopped hard boiled egg and jamon (ham) are sprinkled on top. Vegetarians can order their Salmorejo without jamon and vegans can get theirs without egg.