Salmorejo does not equal Gazpacho. They do have tomatoes in common, and both are cold soups.
(Wikipedia) Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. PERIOD.
1kg of Tomatoes
200gr of bread
100gr of extra virgin olive oil
1 garlic clove
10 gr of salt
Peel tomatoes (Trick, boiling them for 30 seconds, makes this much faster)
Add the rest of ingredients and blend until smooth.
You can top with cut up hard boiled eggs and jamón ibérico (optional, but makes it even better)
There is even a “Salmorejo alley” in Córboba where you can read the recipe on the wall
#missribeckstraveltips Córboda is to me the most beautiful city in Andalucía. It is totally worth it to the lost in the patios (courtyards), visit the mosque/cathedral, and eat salmorejo and flamenquines among other delicious things :).