Appetizers & Starters > Soups & Broths > Chilled Soups > Cold Tomato Soup

Andalusian Salmorejo

Salmorejo is a creamy, cold tomato soup originating from Andalusia, Spain. It's thicker than gazpacho and characterized by its smooth texture, rich tomato flavor, and delicious toppings. This recipe offers an authentic taste of Spain, perfect for a refreshing summer meal.

Serve Salmorejo as a first course or light lunch, topped with hard-boiled eggs and Serrano ham for a traditional presentation. A drizzle of olive oil adds the finishing touch.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 2 lbs Ripe Tomatoes
  • 4 slices Crusty Bread
  • 1 clove Garlic
  • 1/2 cup Olive Oil
  • 2 tablespoons Sherry Vinegar
  • 1 teaspoon Salt
  • 2 optional Hard-Boiled Eggs
  • 2 oz optional Serrano Ham

Prepare the Tomatoes

Wash the tomatoes and cut a small 'x' on the bottom of each. Blanch them in boiling water for about 30 seconds, then transfer to an ice bath. Peel the skins off the tomatoes and roughly chop them.

Soak the Bread

Remove the crust from the bread and soak the bread in water until it's soft. Squeeze out any excess water.

Blend the Soup

In a blender, combine the chopped tomatoes, soaked bread, garlic, olive oil, sherry vinegar, and salt. Blend until completely smooth and creamy. You may need to blend in batches depending on the size of your blender.

Chill and Serve

Pour the salmorejo into a container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled, garnished with chopped hard-boiled eggs and diced Serrano ham. Drizzle with a little extra olive oil before serving.

← 5-Ingredient Vegetable Broth Awase Dashi (Kombu and Shiitake) →

FAQ

  • What kind of bread should I use?

    A good quality crusty bread, like a baguette or sourdough, works best for salmorejo. The bread helps to thicken the soup and gives it a creamy texture.
  • Can I use a different type of vinegar?

    Sherry vinegar is the traditional choice for salmorejo, but if you don't have it, you can use red wine vinegar or balsamic vinegar. However, the flavor will be slightly different.
  • How long does salmorejo last?

    Salmorejo can be stored in the refrigerator for up to 3 days. The flavor may intensify over time.