Spanish salmorejo

    2 hours 20 min

    This recipe is typical from Córdoba, in the south of Spain. I love it, it's a kind of cold and thick tomato soup very appropriate for those hot summer days. Perfect as a starter or served into little glasses as an appetiser. Hope you enjoy it!


    1 person made this

    Serves: 8 

    • 1kg tomatoes, peeled and chopped
    • 1 garlic clove, roughly chopped
    • 2 tablespoons red wine vinegar
    • 1/2 glass water
    • salt to taste
    • 3 slices stale ciabatta bread
    • 4 tablespoons olive oil
    • To garnish
    • 2 hard boiled eggs, chopped
    • Spanish Jamón Serrano or Prosciutto ham

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. Place the tomatoes, garlic, vinegar, water and salt in the bowl of a food processor or blender.
    2. Dip the stale bread in cold water from the tap. Let soak for a minute, then squeeze dry. Add to the processor.
    3. Start blending on medium speed. After a minute, start slowly drizzling in the olive oil while the mixture is blending.
    4. Transfer the mixture to the fridge and chill till cold.
    5. Serve each bowl of soup garnished with chopped eggs and ham.


    If you like it thicker, don't add any water, but if you like it lighter do the opposite and add a full glass. Instead of red wine vinegar, use Vinagre de Jerez if you can find it.

    See it on my blog

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