Córdoba - Salmorejo

Salmorejo! A sauce made of tomatoes, bread, water, oil, vinegar, salt... in other words, finger-licking good... But why is it called salmorejo? Perhaps no one, or perhaps the entire world has ever wondered.

The Spanish Royal Academy Dictionary says that in 1817 it was like brine with vinegar, attending to its membership between the acid-salty flavors. Anyway, its polysemy with salmis is not resolved.

Nevertheless, some authors refer to the etymological origin whereas salmorejo is closely related to a salt-laden water. Its name may refer to a species of brine: salmorejo. It recalls a linguistic evolution of a mixture of two concepts: salt-moretum. The moretum is a sauce of Roman origin, which was made with mortar. Moretum is a variant of the Latin name: mortar: mortarium. Sal-mortarium could have become the current salmorejo.

And you must add bits of ham and egg on top to serve to make it better :)