Cooking time: 15 min

Salmorejo is a cold soup, a classic Andalusian dish originally from Cordoba, based on tomatoes, bread and good quality olive oil. The low acidity of Manzanilla makes it the perfect wine to pair with the tomatoes. A refreshing starter or snack Salmorejo is also a favourite served at the Spring ferias.




Wash the tomatoes, chop roughly and place in a blender.  Peel the garlic and add it together with the salt. On high speed blend the mix for 30 seconds or until crushed.  

Remove the crusts from the bread and add to the mix along with the vinegar, blending for another 30 seconds on medium speed. 

Once the mixture is smooth add the olive oil, blending for a further 30 seconds on high speed.  Add salt to taste and then place the mix in the refrigerator allowing to chill.  

To serve, add a dash of olive oil to the centre and sprinkle liberally with chopped jamon and boiled egg.  

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Serving and consuming

Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.