Tomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.
What makes it salmorejo
Only tomato, bread, garlic, olive oil and salt.
Thick enough to hold a topping.
Hard-boiled egg and jamón on top.
Where it comes from
It's Córdoba's answer to gazpacho — thicker, richer and simpler, with no pepper or cucumber, and more bread and oil. Like gazpacho it began as something pounded in a mortar, and was red only once tomatoes had come from the Americas.