Salmorejo, sometimes known as ardoria or ardorío, is a traditional creamy soup originating from Andalusia, southern Spain, made of pear tomato, bread, extra virgin olive oil and garlic.

[2] The recipe (according to Villegas, member of the Royal Academy of Gastronomy and director of the Salmorejos National Congress) has its origin in the word "aliño" (dressing) and in principle it was a sauce composed of water, vinegar, salt and oil to season the rabbit.

There are several variations in Andalusia, including ardoria and porra antequerana (with bits of tuna as topping).

[7] Salmorejo should not be confused with the southern Italian/Sicilian salmoriglio, despite both sharing the same etymology (from Latin salimuria meaning "brine").

Whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil.