Salmorejo con huevo duro y virutas de ibérico Al mejor estilo cordobés
€8.50
Dos Balcones · Las Palmas
Nutrition
- Protein10%
- Fat61%
- Carbohydrates29%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thick, cold tomato-based soup typical of Andalusia, served with toppings. It is traditionally garnished with hard-boiled egg and cured ham.
- Cuisine
- Spanish (Andalusian)
Typical ingredients
- tomatoes
- bread
- olive oil
- garlic
- hard-boiled egg
- iberian ham
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Spain
About the classic salmorejo. This venue serves its own version.
- Origin
- Spain
Read more
Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Córdoba, Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.
Excerpt from the Wikipedia article “Salmorejo” · version used · CC BY-SA 4.0
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