Spanish Tapas at Home: Salmorejo Recipe

Gazpacho is great and all—but salmorejo is better.

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

There's more where that came from—check out 50+ of our favorite European recipes in our new cookbook!

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.

Spanish Tapas at Home: Salmorejo Recipe

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