An Easy Salmorejo Recipe To Make A Classic Cold Soup!
Salmorejo is a delicious cold soup that is similar to gazpacho, but thicker and with fewer ingredients.
It is made with ripe tomatoes, olive oil, garlic, bread, and wine vinegar. It has a velvety texture and a savory, well-balanced flavor.
Originally from Córdoba, one of the provinces in Andalucía in the south of Spain (where the summer months get really hot), it is eaten as a first course either at lunch or dinner all over Spain.
It can even be used as a sauce for bread since it’s thick and creamy.
This soup is usually served with toppings such as finely chopped hard-boiled eggs or finely diced serrano ham – and of course the obligatory drizzle of olive oil.
In Andalucía, you can sometimes find it sprinkled with other things like chopped white grapes, chopped toasted almonds, or even chopped fresh spearmint. All very tasty options!
Salmorejo is best served very cold and enjoyed on a hot summer day. For me, it truly tastes like summer in a bowl. It is satisfying, filling, and deliciously refreshing.
Ingredients
To make this cold soup, here are the Salmorejo ingredients you will need. It’s pretty simple when you think about it – just tomatoes, bread, garlic, and a few spices and oil!
- Tomatoes – Preferably large, juicy, ripe tomatoes.
- Garlic clove – Use a fresh clove of garlic. Do not substitute garlic powder.
- White bread – Slightly stale, rustic white bread such as baguette or ciabatta.
- Wine vinegar – Ideally sherry vinegar, but any good wine vinegar will work. Avoid using balsamic vinegar as it would drastically change the flavor of the dish.
- Salt – To enhance the overall flavor of the soup.
- Olive oil – Use good quality extra virgin olive oil or another olive oil. Don’t use any other type of oil as it would drastically change the flavor.
- Serrano ham – Used as a topping; alternatively, Italian Parma ham is also a good option.
- Hard-boiled eggs – Used as a topping.
Recipe Tips and Substitutions
Before you make this classic Andalusian tomato and bread soup, here are some recipe tips and tricks to read through:
- Salmorejo is made with few ingredients, so the quality of the ingredients is important, especially ripe tomatoes, good olive oil, and rustic white bread.
- You can use any rustic white bread with a crunchy exterior and a fluffy interior, such as ciabatta or baguette. Sourdough bread is also a good option. Avoid using any overprocessed white bread (such as sandwich bread or burger buns).
- Use slightly stale bread if possible, but fresh bread also works.
- Depending on the tomato variety you use, they can be more acidic or sweet. Adjust the amount of wine vinegar accordingly.
- Feel free to adjust the amount of garlic (half a garlic clove, for example). Removing the central stem makes the garlic a little easier to digest.
- Salmorejo should be smooth and thick, but not too thick. It shouldn’t be watery or too runny like gazpacho, so blend the ingredients well until you get this consistency.
- For a smoother consistency, you can use a fine mesh strainer to remove any unwanted tomato seeds.
- Instead of hard-boiled eggs and serrano ham, you can also use chopped white grapes, chopped and toasted almonds, or chopped fresh spearmint.
How to Make Salmorejo – Step by Step Instructions
In this section, we’ll show you visually how to make Salmorejo soup. All of the recipe process photos have been included so that you can follow along at home and track your progress.
The recipe card with all the ingredients, steps, and measurements can be found at the very bottom of this post!
First, cut the bread into small pieces and set aside.
Wash and peel the tomatoes. Then chop them roughly and transfer them to a large bowl.
Peel the garlic clove and remove the inner stem. Add it to the bowl. Also add the bread.
Now add the olive oil, sherry vinegar, and salt to the bowl. Blend well with an immersion blender until you have a smooth consistency.
Alternatively, you can also put the ingredients in a large blender.
Once you have a creamy and smooth consistency, cover the bowl and refrigerate for at least 2 hours.
Serve the Salmorejo with finely chopped boiled eggs, finely diced serrano ham, and a drizzle of olive oil.
Enjoy!
Storage Tips
Homemade Salmorejo is best consumed within 3-4 days after it is made, especially since it has bread in it.
If you make a large batch, keep it in a closed container in the fridge with the toppings separate and add them just before eating.
FAQ
Here are some answers to frequently asked questions about Salmorejo!
Salmorejo is a cold tomato soup that originated in Córdoba in the Andalusia region of Spain.
Although similar, salmorejo is a bit thicker and typically contains fewer ingredients than gazpacho.
Salmorejo should be chilled for at least 2 hours after preparation before serving.
Salmorejo should be served very cold. It is often topped with things like finely chopped hard-boiled eggs or finely diced Aerrano ham. A good drizzle of olive oil is also a must.
Related Recipes
If you enjoyed this recipe for Salmorejo, here are some other Spanish recipes that lean a little more toward the soupy side of life!
- Pipirranna (Juicy Spanish Salad)
- Spanish Garlic Soup (Sopa de Ajo)
- Cod and Chickpea Stew
- Romesco Sauce
Salmorejo (Cold Tomato Soup)
Ingredients
- 2 pounds tomatoes, ripe
- 1 garlic clove
- 3.5 ounces white bread, slightly stale
- 1 tablespoon sherry vinegar, or other wine vinegar
- 1 1/2 teaspoons salt, or to taste
- 1/2 cup olive oil, extra virgin
For The Toppings
- 1/2 cup Serrano ham, finely chopped
- 1/2 cup hard-boiled eggs, finely chopped
- olive oil
Instructions
- Cut the bread into small pieces and set aside.3.5 ounces white bread
- Wash and peel the tomatoes. Chop them roughly and place them in a large bowl.2 pounds tomatoes
- Peel the garlic clove and remove the inner stem. Add it to the bowl.1 garlic clove
- Add the bread, olive oil, sherry vinegar, and salt to the bowl. Blend with an immersion blender well until you have a smooth consistency. Alternatively, you can also put the ingredients in a large blender.1 tablespoon sherry vinegar, 1/2 cup olive oil, 1 1/2 teaspoons salt
- Cover the bowl and refrigerate for at least 2 hours.
- Serve the salmorejo with finely chopped boiled eggs, finely diced serrano ham, and a drizzle of olive oil.1/2 cup Serrano ham, 1/2 cup hard-boiled eggs, olive oil
Notes
- Use good quality ingredients, especially for the tomatoes, olive oil, and bread.
- Use a rustic white bread with a crunchy exterior and fluffy interior, such as ciabatta or baguette. Sourdough bread is also a good option. Avoid using overprocessed white bread (such as sandwich bread or burger buns).
- Use slightly stale bread if possible, but fresh bread also works.
- Depending on the tomato variety you use, they can be more acidic or sweet. Adjust the amount of wine vinegar accordingly.
- Feel free to adjust the amount of garlic. Removing the central stem will make the garlic a little easier to digest.
- Salmorejo should be smooth and thick so blend the ingredients well. To have a smoother consistency, you can use a fine mesh strainer to remove any unwanted tomato seeds.
- Instead of hard-boiled eggs and serrano ham, you can also use chopped white grapes, chopped toasted almonds, or chopped fresh spearmint.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
