Salmorejo (Spanish chilled tomato soup)

Salmorejo (Spanish chilled tomato soup)


4 people made this

About this recipe: Originally from Andalucia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.

Luis Luna

Serves: 6 

  • 1kg ripe tomatoes, peeled and halved
  • 200g day-old bread, sliced
  • 1 to 2 cloves garlic, or to taste
  • salt to taste
  • 200ml olive oil
  • 50ml red wine vinegar
  • 4 slices dry-cured ham, chopped
  • 2 hard boiled eggs, peeled and chopped

Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

  1. Puree the tomatoes till smooth in a blender or food processor. Add the peeled garlic, bread, salt, olive oil and vinegar. Blend until smooth. Chill in the fridge for best flavour.
  2. Serve the chilled soup with the chopped ham and eggs sprinkled over top.


Salmorejo (Chilled tomato soup)
Salmorejo (Chilled tomato soup)

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