The thick cold soup from Córdoba made with tomato, bread, and olive oil is Salmorejo.
Salmorejo comes from Córdoba in Andalusia and is traditionally blended from ripe tomatoes, dense white bread, extra-virgin olive oil, garlic, and salt. The bread and relatively generous amount of oil create its smooth, creamy texture. It is served cold, often topped with diced Iberian ham and hard-boiled egg.
Salmorejo is related to gazpacho but is not simply another name for it. Gazpacho is generally thinner and often contains a wider range of vegetables, while salmorejo relies more heavily on bread and oil. The result is usually pink-orange, thicker, and substantial enough to be served as an appetizer or light meal. Porra antequerana is a related Andalusian variation, which can make the dishes easy to confuse.
The modern tomato-based form developed after tomatoes arrived in Europe from the Americas. Earlier versions of the preparation were based on bread, water, vinegar, salt, and oil. Written references to the word “salmorejo” date to the 17th century. In the Canary Islands, the same name can also refer to a meat marinade, but Córdoba’s cold tomato soup is the canonical answer here.