In Spanish tapas cuisine, what is a salmorejo cordobés traditionally garnished with?

Salmorejo cordobés is traditionally garnished with chopped hard-boiled egg and diced cured ham.

The cold Andalusian soup is associated with Córdoba and is made from bread, ripe tomatoes, garlic, olive oil, and salt blended into a thick, smooth mixture. The garnish adds contrasting color, texture, and savory flavor. It is normally served chilled and presented in a bowl or small portion as a tapa.

Salmorejo is thicker than gazpacho because bread and olive oil form a substantial part of its body. Both are cold Spanish preparations based on vegetables, but salmorejo is generally smoother and more densely emulsified.

The garnish is not merely decorative: the egg and ham are the classic Córdoba-style finish. Modern restaurants may add other toppings, but those additions do not replace the traditional pairing in the canonical dish.