Salmorejo

Salmorejo

Salmorejo is a classic soup made primarily with tomatoes and bread. It’s best with a splash of sherry vinegar, but Andalusian tomatoes pack a good hit of acidity, so they often omit it in Spain. It’s also frequently made with pan de telera, a type of hard roll, which thickens the soup, but anything from a ciabatta to a rustic white loaf is good here. Slideshow: More Cold Soup Recipes

Ingredients

  • 2 1/2 pounds vine-ripened tomatoes

    cored and chopped

  • 1/2 pound rustic white bread

    crust removed, bread cubed, 2 1/2 cups

  • 2 garlic cloves
  • 1 teaspoon sherry vinegar
  • 1/4 cup extra-virgin olive oil

    plus more for serving

  • Kosher salt
  • 2 hard-boiled eggs

    peeled and chopped

  • 1/2 cup chopped serrano ham

Directions

  1. 1

    In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high speed until very smooth, about 1 minute. With the blender on, drizzle in the 1/4 cup of olive oil until incorporated. Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes.

  2. 2

    Divide the soup among 4 bowls. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.

Salmorejo

Salmorejo

5.0(4)

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Ratings & Reviews

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5.0(4 reviews)
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About this Recipe

Craving a taste of sun-drenched Spain? This classic Salmorejo recipe brings the refreshing, robust flavors of Andalusia right to your kitchen. It’s a wonderfully creamy and vibrant cold tomato soup, surprisingly substantial, and perfect for warm weather or as a sophisticated starter.

At its heart, this Salmorejo celebrates the humble tomato, transforming it into a velvety smooth, incredibly satisfying cold soup. The magic lies in the simple, high-quality ingredients and the clever use of rustic bread to create a luxuriously thick texture, setting it apart from lighter gazpachos. It’s a testament to how a few well-chosen components can yield profound flavor.

Prepare for a vibrant, intensely flavorful experience. You'll enjoy a remarkably creamy and rich tomato soup, surprisingly substantial thanks to the bread. The bright acidity of ripe, vine-ripened tomatoes sings, perfectly balanced by a hint of garlic and the fruity notes of extra-virgin olive oil. Each spoonful is a refreshing delight, a perfect counterpoint to warm days.

While traditional Salmorejo shines, you have options. If you prefer a bolder tang, don't shy away from the sherry vinegar, though true Andalusian tomatoes often mean it's omitted. For the bread, a crusty ciabatta or another rustic white loaf works beautifully if you don't have pan de telera available, which is traditionally used to thicken the soup. You can also adjust the garlic to your taste.

Serve this elegant Salmorejo chilled, perfect as a light lunch, a sophisticated appetizer, or a vibrant side dish. Drizzle with extra-virgin olive oil and generously garnish with chopped hard-boiled eggs and savory serrano ham for that authentic Spanish touch.

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