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Salmorejo (Spanish Cold Tomato Soup Recipe)

July 9, 2019 by Edyta 7 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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Salmorejo is a famous, Spanish cold tomato soup. It’s a summertime ‘go-to’ in restaurants and households throughout Spain, but particularly in the south of Spain (Andalucia). It’s a standalone meal and a perfect dish for the hot summer days. It’s made from the best ripe tomatoes, bread, garlic, sherry vinegar, and olive oil.  It’s traditionally topped with Spanish cured ham (Serrano or Iberico) and a chopped boiled egg; as well as fresh bread, like baguette on a side. You’ll find it’s quite distinct from its cousin, Gazpacho.

Salmorejo in bowls with ham and egg on top and bread on a sideThis post may contain affiliate links. I get commissions for purchases made through the affiliate links. You can read my disclosure policy HERE.

Salmorejo – Perfect Meal for Hot Summer Days

We just came back from our European travels where we spent a significant amount of time in Andalucia, Spain. Suffice it to say, we ate our fair share of tapas. And we managed to work in some cold tomato soup almost every day. It’s incredible because you can actually buy an amazing quality Salmorejo, without any preservatives in your local Grocery stores. I just couldn’t get enough.

Additionally, almost every Spanish restaurant had Salmorejo on its menu. It’s chilled and refreshing, and at the same time very satisfying. There’s nothing else that you need on a hot summer day. Well, perhaps for a change, you’d like to substitute in some Gazpacho…

Spanish Cold Tomato Soup with Egg and Ham on a spoon

Salmorejo vs. Gazpacho

So one may wonder…what’s the difference between Salmorejo and Gazpacho? These are both Spanish soups that originated in Andalucia. Both are served cold and the core of both of them are tomatoes, sherry vinegar, garlic, and olive oil. But the difference is actually pretty significant.

As you can read in my post about Andalucian Gazpacho, it does have different ingredients and a distinct texture. It is usually served in glasses to drink (sort of like a V8 juice), rather than served in bowls as a soup. In addition to tomatoes, Gazpacho usually also have onions, green peppers, and cucumbers. Once it’s blended it is strain through a fine strainer to achieve a consistency of a thick juice. You then serve it in a glass with an ice cube.

On the other hand, Salmorejo doesn’t have any other veggies, except for tomatoes and garlic. It’s also much thicker, thanks to the inclusion of bread. Ideally, stale bread, like rustic or baguette works. However, any good quality white bread would do. Once the soup is blended, it’s then emulsified with extra virgin olive oil for a smooth consistency. And to make it a full meal it is served with some protein (chopped egg and Spanish cured ham).

Close up shot of Salmorejo soup in orange bowl with spoon.

How to Make Spanish Cold Tomato Soup

To make Salmorejo, you’ll have to gather the following ingredients:

  • Fresh, ripe Roma tomatoes;
  • Baguette or other good quality bread;
  • Garlic;
  • Sherry Vinegar (if you can’t find a Spanish Sherry Vinegar, you can use Red Wine Vinegar);
  • Extra Virgin Olive Oil;
  • Salt & Pepper, to taste;
  • Hard Boiled Egg and Spanish Cured Ham, like Serrano or Iberico (if you can’t find them you can substitute with Prosciutto), to garnish.

The process is very easy:

  • Place the tomatoes into hot water for a minute or two. Remove them and let them cool off.
  • Once cooled, peel the tomatoes. Remove core and seeds and roughly chop them. Then add to your blender.
  • Add garlic and blend on high for a few minutes.
  • Then add the bread and let it soak for 5 minutes in the blended tomato mixture.
  • Add sherry vinegar, salt, and blend until smooth.
  • While the motor is running, add olive oil and blend until emulsified.
  • Chill the soup for at least two hours.
  • In the meantime, place an egg in a pot with cold water. Bring to a gentle boil and cook for 10 minutes. Once done, place your egg in cold water and let cool off completely.
  • Chop hard-boiled egg and ham (you can use fresh ham or put it in the toaster oven for a few minutes to crisp it up).
  • Serve the soup in bowls, with chopped egg, ham and a side of bread.
Place tomatoes in hot water
Peel tomatoes
Prepare the bread
Blend the soup

How to Serve Salmorejo

You can serve Salmorejo as a stand-alone mid-day lunch or as part of a tapas spread. Some of my favorites are:

  • Pan Con Tomate (Garlic Tomato Bread)
  • Gambas al Ajillo (Spanish Garlic Shrimp)
  • Ensalada Rusa (Russian Salad)

And the best drink to serve with this fantastic soup is a glass of refreshing Sangria.

Overhead photo of Salmorejo Spanish Cold Tomato Soup in bowls with bread on a side

Other Spanish Recipes to Try

Here are a couple of my other favorite Spanish recipes:

  • Spanish Romesco Sauce
  • Spanish Potato Salad with Chorizo and Roasted Peppers
  • Spanish Saffron Chicken and Rice
  • Spanish Tuna Stew
Salmorejo in bowls with ham and egg on top and bread on a side

Salmorejo (Spanish Cold Tomato Soup)

Salmorejo is a famous, Spanish cold tomato soup. It's a summertime 'go-to' in restaurants and households throughout Spain, but particularly in the south of Spain (Andalucia). It's a standalone meal and a perfect dish for the hot summer days. It's made from the best ripe tomatoes, bread, garlic, sherry vinegar, and olive oil. 
5 from 6 votes
Print Pin Rate
Course: Appetizer, Soup, Tapas
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 2 minutes
Let the bread soak: 5 minutes
Servings: 4
Calories: 238kcal
Author: Edyta

Ingredients

  • 9 Roma Tomatoes Medium size, peeled and seeds removed
  • 2 cloves Garlic
  • 2 cups Bread Only inside from whole baguette or rustic white bread
  • 2 teaspoon Sherry Vinegar
  • 1/2 teaspoon Salt Or more to taste
  • 1/4 cup Olive Oil Extra Virgin
  • 1 Egg Hard-boiled, chopped
  • 4 slices Spanish ham Iberico or Serrano

Instructions

  • Place the tomatoes into hot water for a minute or two.
  • Remove the tomatoes from boiling water and let them cool off. Once cooled, peel the tomatoes.
  • Remove core and seeds from the tomatoes and roughly chop them. Then add them to your blender.
  • Add garlic cloves and blend on high for a few minutes.
  • Then add the bread* and let it soak for 5 minutes in the blended tomato mixture.
  • Add sherry vinegar, salt, and blend until smooth. While the motor is running, add olive oil and blend until emulsified.
  • Chill the soup for at least two hours.
  • In the meantime, place an egg in a pot with cold water. Bring to a gentle boil and cook for 10 minutes. Once done, place your egg in cold water and let cool off completely.
  • Chop hard-boiled egg and Spanish ham** (you can use fresh ham or put it in the toaster oven for a few minutes to crisp it up). Serve the soup in bowls, with chopped egg, ham and a side of bread.

Notes

*Use only the inside flesh of the bread, scoop it out and measure 2 cups. No crust should go to your blender.  Otherwise, the soup will not have a smooth consistency.  
**Serrano or Iberico Ham works best in this recipe but if you can't find either, you can substitute it with Prosciutto. 

Nutrition

Calories: 238kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 463mg | Potassium: 388mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 19.6mg | Calcium: 35mg | Iron: 1.1mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

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Filed Under: Ethnic Recipes, European Recipes, Healthy, Lunch, Mediterranean, Soup, Spanish

Previous Post: « Our European Travels
Next Post: Kielbasa and Cabbage – Polish Summer Hunter’s Stew »

Reader Interactions

Comments

  1. Beth Pierce

    July 9, 2019 at 1:43 pm

    5 stars
    What a robust soup recipe! So smooth and delicious; my family loved it!

    Reply
    • Edyta

      July 9, 2019 at 3:55 pm

      I’m really happy to hear this.

      Reply
  2. kim

    July 9, 2019 at 1:55 pm

    5 stars
    This will be my go-to all summer long! So easy and tasty!

    Reply
  3. Dannii

    July 9, 2019 at 2:00 pm

    5 stars
    This looks delicious and the perfect summer soup.

    Reply
  4. Pam Greer

    July 9, 2019 at 2:10 pm

    5 stars
    I had planned on grilling tonight’s dinner, but it’s going to be a zillion degrees outside, so I made this instead! So good! Refreshing and full of flavor!

    Reply
  5. Jas @ All that's Jas

    July 9, 2019 at 2:34 pm

    5 stars
    This cold tomato soup sounds so scrumptious. I didn’t know there is a difference between salmorejo and gazpacho. Thanks for the lesson! Loving the addition of ham. YUM

    Reply
  6. Tisha

    July 9, 2019 at 2:35 pm

    5 stars
    I don’t think I’ve ever had cold tomato soup! But I love tomato soup so THIS I have to try

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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