Salmorejo is a cold thick soup, originally from Córdoba in the south of Spain. You can find it in any Tapas bar, sometimes as a dish by itself but also often as a sauce for other tapas or “Montaditos”. Normally served with crumbled hard boiled egg and cubes of serrano ham on the top, for this recipe we’ve used sunflower kernels and fried onions and served it along with our black oliver and ginger breadsticks to make it a vegetarian dish.
[tasty-recipe id=”3084″]
