Description

Spanish Salmorejo is a traditional Andalusian cold soup made from ripe tomatoes, rustic bread, extra virgin olive oil, garlic, and a touch of salt. Smooth, thick, and intensely flavorful, this refreshing Spanish specialty is especially popular during the warm months.

Unlike lighter gazpacho, Salmorejo has a thicker, velvety texture because bread is blended directly into the soup. It is traditionally served chilled and topped with chopped hard-boiled egg and Spanish cured ham, creating a delicious combination of creamy tomato, savory ham, and rich olive oil.

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Rest Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Refreshing and perfect for warm weather.
• Rich, creamy texture without cream.
• Made with simple Mediterranean ingredients.
• Naturally vegetarian before adding the toppings.
• Classic Andalusian comfort food.
• No cooking required.
• Excellent make-ahead dish.
• Beautiful served as a starter or light meal.

How to Make Spanish Salmorejo

1. Prepare the Tomatoes

Wash the ripe tomatoes and cut them into large chunks. Use very ripe, flavorful tomatoes for the best result.

2. Soften the Bread

Remove the tough crust from the bread and tear the interior into pieces. Place it in a bowl with the chopped tomatoes and let it soften for about 10 minutes.

3. Blend the Base

Transfer the tomato and bread mixture to a blender. Add the garlic and blend until completely smooth.

4. Add the Olive Oil

With the blender running at low speed, gradually pour in the extra virgin olive oil. Continue blending until the soup becomes thick, creamy, and glossy.

5. Season

Add salt and a small splash of sherry vinegar if desired. Blend briefly and taste, adjusting the seasoning as needed.

6. Strain for Smoothness

For an especially silky Salmorejo, pass the blended soup through a fine-mesh sieve to remove tomato seeds and any remaining solids.

7. Chill

Transfer the Salmorejo to a covered container and refrigerate for at least 2 hours until thoroughly chilled.

8. Garnish and Serve

Pour the chilled Salmorejo into bowls and top with chopped hard-boiled egg, finely diced Spanish cured ham, and a drizzle of extra virgin olive oil.

Tips for Perfect Salmorejo

• Use very ripe, sweet tomatoes.
• Choose a good-quality extra virgin olive oil.
• Remove thick bread crusts for a smoother texture.
• Add the olive oil gradually while blending.
• Chill thoroughly before serving.
• Adjust the garlic according to your preference.
• Strain the soup for an ultra-smooth restaurant-style texture.
• Taste after chilling because cold foods can need slightly more seasoning.

Delicious Recipe Variations

Vegetarian Salmorejo

Skip the cured ham and finish with chopped egg, olive oil, and fresh herbs.

Extra Garlic Salmorejo

Add another small garlic clove for a stronger traditional-style garlic flavor.

Cucumber Salmorejo

Add a small amount of peeled cucumber for a fresher summer variation.

Avocado Salmorejo

Blend a small amount of ripe avocado into the finished soup for an extra creamy texture.

What to Serve with Spanish Salmorejo

• Crusty Spanish bread
• Jamón Serrano
• Hard-boiled eggs
• Spanish olives
• Marinated vegetables
• Grilled shrimp
• Simple green salad
• Fresh tomato salad

How to Store Leftover Salmorejo

Transfer the chilled Salmorejo to an airtight container and refrigerate for up to 3 days.

Keep toppings such as egg and ham separate and add them just before serving.

Stir or whisk the soup briefly before serving if it has separated slightly.

Can Spanish Salmorejo Be Frozen?

Yes, Salmorejo can be frozen, although its texture may become slightly different after thawing.

Freeze the soup without the toppings in an airtight freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator and blend briefly before serving.