Gazpacho is great and all—but salmorejo is even better. Try this easy and delicious salmorejo recipe for a taste of summertime in southern Spain!

What Is Salmorejo?

Simply put, salmorejo is a chilled tomato soup. Its other ingredients are olive oil, bread, garlic, and salt, and some salmorejo recipes (including ours!) also add a splash of sherry vinegar. 

Salmorejo originates in Cordoba, Andalusia, where summer temperatures break 100° Fahrenheit (38º Celsius) quite often. So it's not surprising, then, that salmorejo makes the perfect lunch or dinner option! Many people eat it as a tapa or starter, but it's hearty enough (especially when topped with hard-boiled egg and diced ham) to have as a main course.

The Difference Between Gazpacho & Salmorejo

Gazpacho and salmorejo have a few things in common. Namely, they are both tomato-based soups that are served cold.

But where gazpacho is a thin soup full of other veggies, salmorejo takes things to another level and puts the tomato in the spotlight. With lots more bread and olive oil, salmorejo is a thicker, richer soup that you're going to love at first bite!

Next time you're in southern Spain—Cordoba especially—you have to try a bowl of salmorejo. But until then, enjoy it at home with our salmorejo recipe!
Try out this salmorejo recipe to cool down on a hot day with a Spanish favorite.

Salmorejo Recipe

AuthorLauren AloiseYields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 minsCategory

Everyone knows and loves gazpacho—but it's time to give its thicker, richer cousin a try! This simple cold soup, made up of tomatoes, bread, olive oil, and garlic is a staple in Spain during the summer. Try this salmorejo recipe to cool down on a hot day with an authentic Spanish favorite.

 8 medium tomatoes
 1 medium baguette
 1 cup extra virgin olive oil
 1 small garlic clove
 splash of sherry vinegar
 pinch of salt
 2 hard boiled eggs
 sliced Serrano ham
1

Scald the tomatoes before peeling off tomato skins.

2

Remove the tomatoes' cores, and add to blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

3

Remove inside crumb from baguette, and add to the blended tomatoes. Let the bread soak in the tomato juice for about 5 minutes.

4

Add splash of vinegar, salt, and garlic to the tomato/bread mixture, and blend to an even texture.

5

Slowly add the olive oil as you are blending at a moderate speed.

6

Add one hard-boiled egg, and blend until incorporated.

7

Taste and adjust seasoning.

8

Refrigerate until chilled.

9

Serve in small bowls with diced hard-boiled egg and sliced ham as condiments.

If you already love gazpacho, it's time to give salmorejo a try! You'll love this cold tomato soup—our tried and true salmorejo recipe

 

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Ingredients

 8 medium tomatoes
 1 medium baguette
 1 cup extra virgin olive oil
 1 small garlic clove
 splash of sherry vinegar
 pinch of salt
 2 hard boiled eggs
 sliced Serrano ham

Directions

1

Scald the tomatoes before peeling off tomato skins.

2

Remove the tomatoes' cores, and add to blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

3

Remove inside crumb from baguette, and add to the blended tomatoes. Let the bread soak in the tomato juice for about 5 minutes.

4

Add splash of vinegar, salt, and garlic to the tomato/bread mixture, and blend to an even texture.

5

Slowly add the olive oil as you are blending at a moderate speed.

6

Add one hard-boiled egg, and blend until incorporated.

7

Taste and adjust seasoning.

8

Refrigerate until chilled.

9

Serve in small bowls with diced hard-boiled egg and sliced ham as condiments.

Salmorejo Recipe: Refreshing Chilled Tomato Soup

2 Responses

  1. Very interesting take on this one Lauren. I am a huge enthusiast on blogging, but never time for it, chef by trade and also living in madrid but working always on board of yachts and ships. Enjoyed very much this recipe of yours

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