Salmorejo & Gazpacho - Simple Classics with a Little Nerja Twist
Salmorejo (Creamy Córdoba Style)
Ingredients ( 4- 6 servings) :
1 kg ripe tomatoes
200 g day-old white bread (no crust if you prefer smooth)
100–150 ml extra virgin olive oil
1 clove garlic
1 tsp salt and pepper to taste
1 tbsp sherry vinegar (optional, very traditional)
Toppings:
Jamón serrano (finely chopped)
2 hard-boiled eggs (chopped)
Instructions:
Roughly chop tomatoes and blend until smooth.
Strain (optional, for extra silky texture).
Add bread (torn), garlic, salt, and vinegar. Let it soak 5–10 minutes.
Blend again until thick and creamy.
Slowly drizzle in olive oil while blending → this gives that rich, velvety texture.
Chill in the fridge at least 1–2 hours.
Serve with:
Serve cold
Top with chopped egg and jamón
Drizzle a little extra olive oil
Thick, almost like a dip - perfect on its own or even as a base for pinchos.
Gazpacho (Fresh Andalusian Classic)
Ingredients (4–6 servings):
1 kg ripe tomatoes
1 small cucumber (peeled)
1 green pepper
1 small garlic clove
50 g bread (optional, for body)
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
Salt and pepper to taste
Cold water (to adjust texture)
Instructions:
Chop all vegetables roughly.
Blend everything together until smooth.
Add olive oil slowly while blending.
Add a splash of cold water to reach a drinkable consistency.
Taste and adjust salt/vinegar.
Serve with:
Serve very cold
Optional toppings: diced cucumber, pepper, croutons
Also perfect in a glass as a refreshing drink
Light, fresh, and perfect for warm days - more drinkable than salmorejo.
Storage:
Both salmorejo and gazpacho keep really well, which makes them perfect for prepping ahead:
Store in an airtight container in the fridge
Best enjoyed within 2–3 days
Give it a good stir before serving (especially salmorejo, as it can thicken)
If gazpacho thickens, just add a splash of cold water to loosen it
Little tip: they often taste even better the next day once the flavours have settled.
Do not freeze — the texture (especially the olive oil) won’t come back nicely
Quick Difference
Salmorejo → thick, creamy, rich, more “meal-like”
Gazpacho → light, fresh, drinkable, super refreshing
✨ Nerja Amigos Tweak
We like to swap the green pepper for red and add an onion, then oven roast them with the garlic beforehand to give a slightly deeper flavour. On cooler evenings, we even add a pinch of cumin or a touch of our own chilli sauce for a bit of warmth.
Check out our Tapas & Pinchos page for perfect pairings with this.
Just don’t tell the locals 😉
