Salmorejo Season – Andalucia’s Perfect Summer Starter

London’s experiencing another heatwave, kicking off just as summer arrived a week ago. The hot days are here at last, and naturally, Londoners have already started "complaining" about them. And yes, I’ll admit, I’m partly one of those complainers. Living in a new build flat that turns into a greenhouse by midday, all I can think about is how to make the most of this weather without actually melting. But let’s be honest, these sunny days are the perfect excuse for a park picnic, a BBQ, or a pint in a beer garden.

And when it comes to food that suits these temperatures, seafood comes to mind straightaway. However, it's also the perfect time to talk about one of Andalucía’s best summer traditions and one of my absolute favourite starters, guaranteed to put a smile on everyone’s face.

A Taste of Andalucia

I’ve just returned from a week exploring that beautiful corner of southern Spain. From wandering the warm streets of Seville and Córdoba to escaping into the quiet mountains near Marbella, it was a week filled with good food, endless sunshine, and that laid-back charm Andalucía does so well.

And there was one thing I found myself ordering everywhere. A staple summer starter that deserves far more fame than it gets beyond Spanish borders: Salmorejo.

I call it “famous” with a hint of irony, because let’s face it, unless you’ve spent time in Andalucía, chances are you haven’t come across it. In London, it’s almost impossible to find, which is a real shame, especially when you realise how perfectly it fits a summer’s day.

What is Salmorejo?

Salmorejo is a chilled tomato soup that hails from Córdoba, though you’ll spot it on menus all over Andalucia. It’s often compared to gazpacho, but really, they’re miles apart. Thicker, creamier, more indulgent, and full of flavour, Salmorejo is its own thing entirely.

It’s a simple, humble blend of ripe tomatoes, bread, olive oil, garlic, and salt, brought together into something silky smooth and surprisingly rich, yet refreshing. It usually arrives topped with crumbled hard-boiled egg and slices of Spanish jamón.

Every place I visited seemed to have its own take on it. Some with a touch more garlic, some silkier than others, but always served cold, and always exactly what you want to eat when the sun is high and the streets are warm.

Salmorejo in Sevilla, Cordoba and Santa Cruz

The Tomato Challenge

Of course, as soon as I landed back in London, I wanted to recreate it at home but that’s where the challenge began.

The thing about Salmorejo is that it lives or dies by the quality of its tomatoes. You need the good ones. Ripe, bursting with flavour, deep red inside and out. And let’s be honest, that’s easier said than done here. Most supermarket tomatoes are disappointing, pale, watery, and lacking that natural sweetness and richness you need for a proper Salmorejo.

Your best bet? A good green grocer or a farmers’ market, and even then, it’s hard to compete with the tomatoes grown under Andalucía’s fierce sunshine. With a bit of patience and the right tomatoes, you’ll get surprisingly close.

Proper Spanish tomatoes

A Simple Summer Starter

Last weekend, in tune with London’s hottest day of the year, my friends and I fired up the BBQ. And as part of the starters, Salmorejo made its appearance, inspired by my recent trip to Andalucía.

What I love most about it is how easy it is to make, yet how impressive it feels when you serve it. It works beautifully as a light starter for lunch or dinner, especially on a day when just the thought of turning on the oven feels unbearable.

The recipe is below, a picture I took straight from the heart of Córdoba, where this iconic dish was born. All you need are good tomatoes and some practice to get the balance right.

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If you’ve never tried Salmorejo, now’s the perfect time to change that. This glorious, refreshing summer starter is simple, delicious, and guaranteed to bring a little taste of Andalucía to your table. Salud 🍷💃🏻🍅!