Salmorejo is a cold tomato-based soup originating from the Andalusian region of southern Spain, specifically from Córdoba. It's a traditional Spanish dish known for its simplicity, typically served as a starter or tapas. The main ingredients include ripe tomatoes, bread, olive oil, garlic, and salt. These are blended to create a thick, smooth consistency. Unlike gazpacho, another Spanish cold soup, salmorejo does not contain cucumber or peppers.

The dish traces its roots back to the use of basic Andalusian staples, leveraging locally available produce. Tomatoes, introduced to Spain in the 16th century after the Columbian exchange, became integral to Spanish cuisine. Salmorejo was likely developed as a humble, nutritious meal for field workers due to its high energy content from the bread and olive oil.

Traditionally, the bread used in salmorejo is stale bread, which is soaked to soften before blending. The use of olive oil not only adds flavor but also aids in emulsifying the mixture, giving the soup its signature creamy texture. Garlic provides a subtle kick, while salt enhances the dish's flavors.

Salmorejo is typically garnished with hard-boiled eggs and jamón serrano or jamón ibérico, which add both protein and a contrasting texture. The dish is often served chilled, especially during the hot summer months in Spain, making it a refreshing meal option.

Its popularity has spread beyond Andalusia, and variations may include additional toppings such as tuna, grilled vegetables, or even fruits like melon. While it maintains a traditional status, salmorejo has been adapted in modern cuisine, reflecting regional and personal tastes.