Salmorejo cordobés is a cold cream made from tomato, bread, garlic, and extra virgin olive oil that defines Córdoba's cuisine. In this version, we replace vinegar with Mūn Green Kombucha: it provides the right acidity and adds live ferments without masking the flavour of ripe tomatoes.
What is Salmorejo Cordobés
Salmorejo is one of Andalusia's most recognisable recipes. Unlike gazpacho, it contains a higher proportion of bread and does not include cucumber or pepper, which gives it its dense, orange, and velvety texture. Traditionally, it is served cold with chopped hard-boiled egg and diced Iberian ham on top. The original recipe from Córdoba is very specific: ripe tomato, stale bread, garlic, extra virgin olive oil, salt, and an acidic touch. Here, that acidic touch is provided by kombucha, instead of the usual vinegar.
Ingredients (4 servings)
- 1 kg ripe pear or vine tomatoes
- 200 g stale bread (Cordoban telera or day-old country bread)
- 1 small garlic clove (half if you prefer a milder flavour)
- 100 ml extra virgin olive oil (preferably Picual)
- 30 ml of Mūn Green Kombucha (instead of vinegar)
- Salt to taste (approx. 5 g)
- To serve: 2 hard-boiled eggs and 80 g diced Iberian ham
Step-by-step preparation
- Prepare the tomatoes. Wash the tomatoes, remove the stem, and make a cross cut at the base. Blanch for 30 seconds in boiling water, transfer to ice water, and peel them. Cut them into quarters.
- Hydrate the bread. Cut the bread into pieces and add it to the blender jug along with the tomatoes. Let it rest for 5 minutes so the bread soaks up the tomato juice. Do not add water: ripe tomatoes have enough liquid.
- Blend. Add the garlic and salt. Blend at medium-high speed until a homogeneous cream is obtained, about 2 minutes. If your blender is not very powerful, pass it through a fine sieve or chinois afterwards for a silky texture.
- Emulsify with oil. With the blender running, add the extra virgin olive oil in a thin, steady stream. The cream should thicken and lighten in colour, changing from intense red to the characteristic orange.
- Add the Green Kombucha. Incorporate the 30 ml of Mūn Green Kombucha at the end, outside the blender, stirring with a spoon. This preserves the live ferments. Taste and adjust salt.
- Refrigerate. Cover and store in the fridge for at least 2 hours. Salmorejo gains body and flavour when cold.
- Serve. Divide into bowls, garnish with chopped hard-boiled egg, diced Iberian ham, and a final drizzle of olive oil on top.
Times
- Preparation: 15 minutes
- Refrigeration: 2 hours
- Total: 2 hours and 15 minutes
- Servings: 4
Why Mūn Green Kombucha replaces vinegar
Vinegar is used in traditional salmorejo to provide an acidic note that balances the sweetness of ripe tomatoes and enhances the oil. Mūn Green Kombucha does exactly the same, but with cleaner nuances: the natural fermentation of green tea with basil and matcha gives a fine, slightly floral acidity, without the vinegary punch that sometimes masks the tomato. Furthermore, by adding it at the end and cold, it preserves the live ferments of the kombucha. The quantity (30 ml for 1 kg of tomatoes) is equivalent to the usual splash of vinegar.
Classic accompaniments and alternatives
- Traditional version: chopped hard-boiled egg and diced Iberian ham.
- Lighter: just hard-boiled egg and a drizzle of oil.
- Vegan: replace egg and ham with diced tofu marinated in paprika and chopped black olives.
- Crunchy: sourdough croutons toasted with oil and garlic.
- Seafood: flaked tuna belly in oil and mullet roe.
Salmorejo variations
- Bread-free Salmorejo: replace the bread with 100 g ground raw almonds. It is lighter and suitable for coeliacs (verify that the almonds are certified gluten-free).
- Beetroot Salmorejo: add 150 g cooked beetroot to the blend. Intense pink colour, sweeter flavour.
- Strawberry Salmorejo: replace 300 g of tomatoes with strawberries. A spring version, very refreshing.
- White Salmorejo (Cordoban Ajoblanco): without tomato, with almonds, bread, garlic, and oil. Another Andalusian gem.
- Salmorejo with roasted carrot: 200 g oven-roasted carrot reduces acidity and adds natural sweetness.
- Spicy Salmorejo: add half a fresh chilli to the blend. A good pairing with the citrusy touch of Green Kombucha.
Common mistakes
- Under-ripe tomatoes: this is the number one mistake. If the tomatoes are not red and soft, the salmorejo will be acidic and watery. Buy ripe tomatoes or let them ripen at home for 2-3 days.
- Too much garlic: a whole clove can overpower the flavour. It's better to start with half and adjust.
- Too little oil: salmorejo needs to emulsify well. Less than 80 ml per kilo of tomatoes will result in a lack of body.
- Adding water: ripe tomatoes already have enough liquid. Adding water dilutes flavour and colour.
- Serving lukewarm: salmorejo is served cold from the fridge. Without resting, the flavours do not integrate.
FAQ
How long does salmorejo last in the fridge?
Well covered, up to 3 days. From the second day, it gains body but loses freshness. Best consumed within 48 hours.
Can it be frozen?
It is not recommended. When defrosted, it loses texture and the oil separates. It's better to prepare just the right amount.
Which bread is best?
Cordoban telera or day-old country bread. Avoid sliced bread or very spongy breads: they provide little body.
Can I use another Mūn Kombucha?
Yes. Green is the most balanced for this recipe due to its fine acidity and herbal notes, but Hibiscus also works and gives a more intense floral nuance.
Is it suitable for children?
Yes. The amount of kombucha is very small (30 ml divided into 4 servings). If you prefer, omit it and add a few drops of lemon juice.
How do I serve it for a more elaborate meal?
In small glasses as an appetiser, with a hard-boiled quail egg and half a strip of ham. It looks elegant and can be eaten in two spoonfuls.
Other verified Mūn recipes
- Probiotic Gazpacho with Green Kombucha
- Pesto Sauce with Green Kombucha
- Mussels Marinière with Mūn Kombucha Isotonic
Recipe by Mūn Team
