The traditional salmorejo recipe comes from Cordoba and was made with a mixture of breadcrumbs, garlic, olive oil, salt and tomatoes.
Of course, with time and its expansion, the ingredients have been transformed and expanded, gradually adding new additions such as ham, hard-boiled egg or croutons, among others.
At Caña Nature we maintain the character of the traditional Cordovan recipe, but replacing the bread with rice flour. This way we obtain a traditional gluten-free salmorejo, suitable for people with coeliac disease.
But if you want to make the traditional recipe at home, including the breadcrumbs, here is a step-by-step guide on how to do it. This recipe is for 4 people and is much simpler than you might think.
