Salmorejo

Salmorejo is a velvety chilled tomato soup with a rich, almost creamy body despite containing no dairy. Bright, sweet tomatoes, good olive oil, and a little sherry vinegar create a deeply refreshing dish, made even better with savory jamón and tender egg on top.

Nutrition · per serving

443kcal

13gProtein

26gCarbs

32gFat

4gFiber

2 servings

Ingredients

9 items

Base

ripe tomatoes700 g

stale white bread, crust removed if very thick100 g

garlic1 small clove (3 g)

sherry vinegar10 ml

extra-virgin olive oil60 ml

fine salt4 g

Toppings

egg1 large

jamón serrano, finely diced30 g

extra-virgin olive oil5 ml

Tips

•Use very ripe, flavorful tomatoes; because the recipe is so simple, tomato quality determines the final taste.
•A dense white loaf from the day before works best. Very fresh sandwich bread can make the texture pasty.
•For a colder, more traditional result within the time limit, keep the tomatoes in the fridge beforehand.
•If you prefer a milder garlic note, cut the clove in half and remove the germ before blending.

Steps

1
Bring a small saucepan of water to a boil. Lower in the egg and boil for 9 minutes for a firm yolk. Transfer to cold water to stop the cooking. While it cooks, core the tomatoes and roughly chop them, tear the bread into pieces, and peel the garlic.
1 large egg700 g ripe tomatoes100 g stale white bread, crust removed if very thick1 small clove (3 g) garlic
2
Put the chopped tomatoes, bread, garlic, sherry vinegar, and fine salt into a blender. Blend for 1 minute, then let it stand for 1 minute so the bread fully hydrates; this helps the soup turn silky without needing long blending.
700 g ripe tomatoes100 g stale white bread, crust removed if very thick1 small clove (3 g) garlic10 ml sherry vinegar4 g fine salt
3
Blend again on high speed and slowly drizzle in the 60 ml olive oil until the mixture becomes smooth, thick, and glossy, like a pourable purée. Taste and adjust salt if needed. For the finest texture, push through a sieve if your blender is not very powerful.
60 ml extra-virgin olive oil
4
Peel the cooled egg and chop it finely. Finely dice the jamón serrano.
1 large egg30 g jamón serrano, finely diced
5
Divide the salmorejo between 2 bowls. Top with the chopped egg and jamón, then finish each portion with a light drizzle of the remaining olive oil. Serve immediately; if your tomatoes were not well chilled, refrigerate for a few minutes before serving.
1 large egg30 g jamón serrano, finely diced5 ml extra-virgin olive oil

Origin & History

Salmorejo is a traditional cold soup from Córdoba in Andalusia. It is related to gazpacho but is thicker and creamier, enriched with bread and olive oil, and is classically finished with hard-boiled egg and jamón.

spanish andalusian tomato cold-soup jamon beginner classic

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Steps

Bring a small saucepan of water to a boil. Lower in the egg and boil for 9 minutes for a firm yolk. Transfer to cold water to stop the cooking. While it cooks, core the tomatoes and roughly chop them, tear the bread into pieces, and peel the garlic.

1 large egg700 g ripe tomatoes100 g stale white bread, crust removed if very thick1 small clove (3 g) garlic

Put the chopped tomatoes, bread, garlic, sherry vinegar, and fine salt into a blender. Blend for 1 minute, then let it stand for 1 minute so the bread fully hydrates; this helps the soup turn silky without needing long blending.

700 g ripe tomatoes100 g stale white bread, crust removed if very thick1 small clove (3 g) garlic10 ml sherry vinegar4 g fine salt

Blend again on high speed and slowly drizzle in the 60 ml olive oil until the mixture becomes smooth, thick, and glossy, like a pourable purée. Taste and adjust salt if needed. For the finest texture, push through a sieve if your blender is not very powerful.

60 ml extra-virgin olive oil

Peel the cooled egg and chop it finely. Finely dice the jamón serrano.

1 large egg30 g jamón serrano, finely diced

Divide the salmorejo between 2 bowls. Top with the chopped egg and jamón, then finish each portion with a light drizzle of the remaining olive oil. Serve immediately; if your tomatoes were not well chilled, refrigerate for a few minutes before serving.

1 large egg30 g jamón serrano, finely diced5 ml extra-virgin olive oil