This Salmorejo Recipe is a traditional cold tomato soup from Córdoba, Spain. Made with ripe tomatoes, stale bread, garlic, olive oil, and vinegar, it’s blended until ultra-smooth and creamy. Garnished with hard-boiled eggs and jamón (or kept vegan), it’s simple, refreshing, and deeply flavorful — perfect for summer.
Yields: 4-6 servings
Prep time: 15 minutes
Chill time: At least 1 hour
Why This Recipe Shines
✔ No cooking required – blend and chill
✔ Silky smooth texture from quality bread and olive oil
✔ Perfect for hot days – served ice cold
✔ Naturally gluten-free (with GF bread option)
Ingredients:
- 1 kg (2.2 lbs) ripe tomatoes
- 200 g (about 1 cup) stale bread (crust removed), cut into pieces
- 100 ml (about 1/2 cup) extra virgin olive oil
- 1-2 cloves garlic, minced (optional)
- 2 tablespoons sherry vinegar (or red wine vinegar)
- Salt to taste
- Optional toppings: hard-boiled eggs, Iberian ham
Equipment:
- Large bowl
- Blender or immersion blender
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Tomatoes
- Wash the tomatoes thoroughly. Roughly chop them into quarters.
Step 2: Soak the Bread
- In a large bowl, place the pieces of stale bread. Add enough cold water to just cover the bread. Let it soak for about 10-15 minutes until it’s softened.
Step 3: Blend the Ingredients
- Squeeze the excess water from the soaked bread. In a blender or a large bowl (if using an immersion blender), combine the chopped tomatoes, soaked bread, minced garlic (if using), olive oil, sherry vinegar, and salt.
Step 4: Blend Until Smooth
- Blend all the ingredients until you achieve a very smooth and creamy consistency. You may need to do this in batches depending on the size of your blender. If using an immersion blender, blend directly in the bowl until smooth.
Step 5: Strain (Optional)
- For an extra smooth texture, you can strain the salmorejo through a fine-mesh sieve to remove any seeds or skin. Press down on the solids with the back of a spoon to extract as much liquid as possible.
Step 6: Chill
- Pour the salmorejo into an airtight container and refrigerate for at least 1 hour to allow it to chill thoroughly and for the flavors to meld.
Step 7: Serve
- Once chilled, pour the salmorejo into bowls. Garnish with diced hard-boiled egg and thinly sliced Iberian ham (if desired). A drizzle of extra virgin olive oil is also a nice touch. Serve cold.
💎 Chef’s Secrets
✅ Tomato tip: Use vine-ripened or heirloom tomatoes for the best flavor
✅ Texture trick: Strain seeds/skin if you prefer ultra-smooth
✅ No sherry vinegar? Substitute red wine vinegar + a pinch of sugar
📊 Nutrition (Per Serving)
| Calories 320 | Protein 8g | Carbs 20g |
| Fat 24g | Fiber 3g | Vegetarian Option ✔ |
🍽 Traditional Serving
Tapas Style: Serve in small glasses as an appetizer
Main Course: Larger portions with crusty bread
Garnish: Extra-diced cucumber for crunch
Enjoy your delicious homemade Salmorejo!
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