Our mazamorra cordobesa recipe is as close to the ancient, authentic recipe as you can get. Mazamorra cordobesa (also sometimes called Cordobense mazamorra) is an ancient recipe for almond and bread soup, served cold and garnished with various garnishes. Now there are many different types of mazamorra, and depending on where you are it may be a drink made from corn (Columbia), a custard (Puerto Rico), a porridge (Costa Rica) or even a dessert (Argentina). But in Spain, and in particular in Cordoba, it is a cold soup, originally served to Roman troops and people working the fields, and made from a few simple ingredients: almonds, stale bread, garlic, a bit of vinegar, and olive oil. And it is astonishingly delicious!
We first became aware of mazamorra cordobesa when watching a Great Courses lecture series on ‘Traveling the Roman Empire’. (Actually it used to be called Great Courses, now they call it “Wondrium” which we think is a perfectly stupid name to which to have changed it but hey, they didn’t ask us before making the change). Anyways, Prof. Darius Arya travels to a different region touched or occupied by the ancient Roman empire, Cordoba, Spain, being one of those. In each episode he takes you to various traditional sites, including food vendors to sample traditional foods of the area, and in Cordoba he went to a cafe specifically because they make a traditional mazzamorra. According to Receta con Historia mazzamorra dates back to the 3rd century, and, says EuroNews, was originally fed to the Roman legionnaires. Anyways, as we watched Prof. Arya sample this ancient dish we thought “Hey! That’s vegan, could be made gluten-free, and Prof. Arya says it’s delicious? Time for us to create the recipe for you guys!”
And so we did. :~)
And it is wonderful. Here it is.
Mazamorra Cordobesa Recipe: Ancient Cold Almond and Bread Soup
2 cups stale gluten-free bread cubes (unless you don’t have to be gluten-free, then any stale bread)
1 cup raw almonds
1 clove garlic (or equivalent garlic powder if you don’t have fresh garlic)
1 Tablespoon vinegar (white, ACV, or even balsamic – each type will impart a slightly different flavor)
1/3 cup olive oil (you can actually use up to 1/2 cup)
Soak the stale bread cubes in room temperature water until soft. Drain off the water.
While the bread is soaking, put the raw almonds in a high speed blender and blend until you have a find powder. Do not go past this stage or you may end up with almond butter instead (not that that’s a bad thing, it’s just not a good thing for this recipe).
Add the drained bread and the garlic and vinegar to your blender and blend until smooth.
Now add the olive oil to the blender and blend just enough more to blend the olive oil in.
If you need to thin the consistency add a tiny bit of water, however be aware that this soup is supposed to be very thick. It’s almost like a porridge; one place describes it as the consistency of mayonnaise.
Place your yummy mazamorra cordobesa in serving bowls and finish with a drizzle of olive oil and a bit of paprika or smoked paprika (traditionally mazamorra cordobesa is garnished with chopped ham and boiled eggs). You can also go sweet and garnish it with chopped fruit or raisins.
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