Salmorejo is the Spanish cold soup made from tomatoes and bread and traditionally topped with diced ham and hard-boiled egg.
The Andalusian dish is prepared by blending ripe tomatoes with bread, extra-virgin olive oil, garlic, and salt until it becomes notably thick and smooth. Chopped jamón and hard-boiled egg are classic toppings, adding salty and savory contrasts to the chilled tomato base.
Salmorejo is especially associated with Córdoba, where it is commonly served as a first course or tapa during hot weather. Its thick texture distinguishes it from many versions of gazpacho, which are generally more liquid and often include cucumber, pepper, or vinegar.
A related dish, porra antequerana, also comes from Andalusia and has a similarly thick texture. Ajoblanco is another chilled Andalusian soup, but it is white and based on almonds, bread, garlic, and water rather than tomatoes.