In the heart of Andalusia, where gazpacho also originated, Cordoba is home to gazpacho’s thicker ancestor, salmorejo. A simple mixture of tomatoes, seasonings, and moistened bread, salmorejo is usually garnished with chopped hard cooked egg, thin dice of Spanish Serrano ham, and a drizzle of olive oil.

This was a specialty of Marie Smith Leonard, my friend Sandy’s mother. She had adapted it from an early Joy of Cooking (Bobbs Merrill, 1943), though it disappeared from later editions.

This was a specialty of Marie Smith Leonard, my friend Sandy’s mother. She had adapted it from an early Joy of Cooking (Bobbs Merrill, 1943), though it disappeared from later editions.

In the heart of Andalusia, where gazpacho also originated, Cordoba is home to gazpacho’s thicker ancestor, salmorejo. A simple mixture of tomatoes, seasonings, and moistened bread, salmorejo is usually garnished with chopped hard cooked egg, thin dice of Spanish Serrano ham, and a drizzle of olive oil.