Cordoban Salmorejo with Iberian Ham and Egg (Salmorejo Cordobés)

Cordoban salmorejo is the quintessential cold cream of southern Spain.

Unlike gazpacho, it has no cucumber or raw bell pepper, and its texture is not liquid, but rather a dense, velvety cream, similar to a light mayonnaise.

Historically, its roots lie in the original 'salmorejo', a rustic mixture of crushed bread, garlic, salt, oil, and vinegar prepared by olive harvesters.

The addition of the tomato arrived much later, after the discovery of America, turning it into the brilliant red icon we devotedly crown today with shavings of fine Iberian ham and chopped hard-boiled egg.