Many people are familiar with gazpacho, the cold tomato soup that is well known both inside and outside of Spain. But not as many people are familiar with a variation of gazpacho that is a staple in homes throughout Córdoba - salmorejo. Salmorejo is a richer and creamier version of gazpacho. Like gazpacho, it is made with tomatoes, oil, vinegar and garlic, but the addition of bread gives this soup a creamy texture that is thick and velvety. It is served chilled and topped off with chopped eggs and diced Serrano ham.
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