Salmorejo

Name: Salmorejo
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: Roma tomatoes ripe 1.75 lbs; Stale bread 7.1 oz; Garlic ½; Water 1 cup; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Eggs 2; Prosciutto crudo (jamon serrano) 2 slices

it es fr de br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 8 min
Serving: 4
Cost: Low
Note + the soaking time for the bread (10 minutes), + the resting time of the sauce in the refrigerator (2 hours).

PRESENTATION

Recipe by
Sebastian Fitarau

Salmorejo is a traditional cold tomato soup from Andalusia, Spain, known for its creamy texture and rich Mediterranean flavor. Similar to gazpacho but thicker and more velvety, this authentic Salmorejo recipe is made with ripe plum tomatoes, crusty bread, olive oil, and garlic blended into a smooth, chilled soup that's perfect for summer.

The star ingredient is ripe plum tomatoes, which give the soup its vibrant color and sweet-acidic depth. Stale bread is soaked and blended in, providing the dense, creamy body that sets Salmorejo apart from other Spanish cold soups.

Toppings are key: finely chopped hard-boiled eggs and Spanish cured ham (jamón serrano) turn this humble soup into a beautiful, balanced dish. The eggs add richness and texture, while the ham brings a savory, lightly smoky finish.

Serve Salmorejo as a refreshing starter, a light lunch, or as part of a tapas spread. It’s also perfect for summer parties or appetizers when served in small glasses or bowls for an elegant, chilled finger food option.

INGREDIENTS

Roma tomatoes 1.75 lbs (800 g) - ripe

Stale bread 7.1 oz (200 g)

Garlic ½

Water 1 cup (250 ml)

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

For garnish: Eggs 2; Prosciutto crudo 2 slices - (jamon serrano)

Preparation

How to prepare Salmorejo

To prepare the salmorejo, first remove the crust from the bread 1, then cut it into cubes 2 and place it in a bowl with water 3, leaving it to soak for 10 minutes.

Meanwhile, score the non-stem side of the tomato with a cross 4, blanch for 1 minute 5, and cool in cold water 6.

Remove the tomato skins 7 and cut them into cubes 8. Peel the garlic and remove the core 9.

In the blender, place the tomatoes 10, bread, garlic 11, and season with oil 12.

Adjust the salt and pepper 13, then blend until you obtain a smooth sauce 14. Transfer it to a bowl and cover it with cling film in such a way that it adheres directly to the sauce 15. Put it in the refrigerator and let it rest for 2 hours.

Place two eggs in a small pot with cold water 16, bring to a boil, and cook for 7 minutes. Cool the eggs in cold water 17, then remove the shells 18.

Cut them in half and separate the yolks from the whites, then coarsely chop them 19 20. Cut the cured ham into strips and then into cubes 21.

Plate the soup and add the egg whites 22, yolks 23, and cured ham 34.

Finish with pepper 25 and a drizzle of oil 26. Your salmorejo is ready to be served 27.

Storage

Salmorejo can be kept in the refrigerator, in a closed container, for up to 2 days. It can be frozen, but it may need to be blended again once thawed.

Advice

For a vegetarian version, you can replace the cured ham with grilled vegetables. If you are a fan of spicy food, you can add chili or a few drops of hot sauce to give your soup a spicy and lively touch.

For the translation of some texts, artificial intelligence tools may have been used.