Authentic Salmorejo Recipe: Andalusia’s Creamy Cold Tomato Soup

Salmorejo is a chilled, velvety tomato soup hailing from sunny Andalusia, Spain. It’s made with a handful of simple, fresh ingredients—tomatoes, bread, garlic, olive oil—and garnished with salty prosciutto and hard-boiled eggs. Perfect for summer lunches or as a starter, this cold soup is rich, creamy, and incredibly refreshing.

Why Everyone Will Love This Recipe

• Creamy and rich without needing any dairy.
• Made from staple pantry ingredients.
• It’s naturally vegetarian (just skip the prosciutto for a meat-free version).
• Ready in minutes, no stove required after blanching!
• A fantastic way to use up stale bread—nothing goes to waste.

What Is Salmorejo?

Salmorejo is a classic cold soup from Córdoba, in the southern region of Andalusia, Spain. Often compared to gazpacho, salmorejo is thicker, smoother, and more intensely flavored thanks to the use of stale bread and generous amounts of olive oil. Traditionally served as an appetizer or light meal, it’s topped with jamón (cured ham) and hard-boiled eggs. This rustic dish reflects the simplicity of Spanish peasant cuisine while offering sophisticated flavor and texture.

Cooking Tips

• Use ripe Roma or plum tomatoes: They're meaty and less watery.
• Soak the bread well to help it blend into a smooth, creamy base.
• Don’t skip the olive oil—it’s essential for that silky mouthfeel.
• Chill thoroughly: Give it at least 2 hours in the fridge before serving.
• For a vegan version, omit the egg and prosciutto, or substitute with crispy chickpeas and herbs.

Frequently Asked Questions

What’s the Difference Between Salmorejo and Gazpacho?

Salmorejo is thicker, creamier, and richer, made primarily with tomatoes, bread, garlic, and olive oil. Gazpacho is more liquid and includes a mix of vegetables like cucumbers and peppers.

Can I Make Salmorejo Without Bread?

Bread is essential to achieving salmorejo’s creamy texture. For a gluten-free option, try using gluten-free stale bread or blanched almonds.

Is Salmorejo Served Cold?

Yes! It’s always served chilled—never warm. Cold salmorejo is especially refreshing during hot weather.

Can I Make Salmorejo Ahead of Time?

Absolutely. In fact, it tastes better after chilling for a few hours. Make it a day ahead for deeper flavor.

Can I Blend It Without Peeling the Tomatoes?

You can, but peeling ensures a smooth, velvety texture. Blanching makes peeling quick and easy.

What Kind of Olive Oil Should I Use?

Always go with extra virgin olive oil for authentic flavor and richness. Spanish varieties like Picual or Arbequina are ideal.

How to Store Salmorejo

Store leftover salmorejo in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving. Avoid reheating—it’s meant to be served cold.

How to Freeze Salmorejo

Salmorejo can be frozen, though the texture may change slightly. Pour into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight and blend again if needed to restore smoothness.

How to Make Salmorejo

Step 1

Step 1

Place stale bread in a bowl and cover with cold water. Let sit for 10 minutes to soften.

Place stale bread in a bowl and cover with cold water. Let sit for 10 minutes to soften.

Step 2

Step 2

Score the bottoms of the tomatoes with a shallow “X”. Drop into boiling water for 1 minute, then transfer to an ice bath. Peel and dice them.

Score the bottoms of the tomatoes with a shallow “X”. Drop into boiling water for 1 minute, then transfer to an ice bath. Peel and dice them.

Step 3

Step 3

In a food processor or blender, combine peeled tomatoes, squeezed-out bread, garlic, salt, pepper, and olive oil. Blend until ultra-smooth and creamy.

In a food processor or blender, combine peeled tomatoes, squeezed-out bread, garlic, salt, pepper, and olive oil. Blend until ultra-smooth and creamy.

Step 4

Step 4

Transfer the soup to the fridge and let it chill for at least 2 hours before serving.

Transfer the soup to the fridge and let it chill for at least 2 hours before serving.

Pour into bowls and top with chopped hard-boiled egg, bits of prosciutto, and a drizzle of olive oil. Enjoy!