Salmorejo is a soup consisting of tomato and bread, originating from Cordoba in Andalusia, south Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
It has a pink-orange appearance like gazpacho, but salmorejo is much thicker, because it includes more bread. In Andalusia it is known by several other names, including ardoria and porra. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home.
Salmorejo is also the name given to a marinade typical of Canary Islands cuisine. It is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.