Cómo hacer Salmorejo Cordobés

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Salmorejo Cordobés belongs to the everyday cooking of Córdoba, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Salmorejo Cordobés hails from the sun-drenched city of Córdoba, where it finds its place in the daily rhythm of home kitchens. Born from a handful of humble ingredients, this dish is a staple on the family table, lovingly prepared without the need for written instructions. It represents the essence of Andalusian culinary tradition, with recipes passed down through generations by word of mouth. The dish envelops the palate with the lushness of ripe tomatoes, balanced by the richness of olive oil and the tang of sherry vinegar. Each spoonful offers a creamy texture, punctuated by the savory notes of jamón serrano and the subtle firmness of hard-boiled eggs. Salmorejo is best enjoyed chilled, allowing its flavors to meld and refresh on warm days.