This salmorejo is a Spanish cold tomato soup recipe that is thick, creamy, and smooth. It’s bursting with rich flavor, and so satisfying in the hot summer months as a light lunch or appetizer. Made with 5 simple ingredients, this recipe is easy to make and absolutely delicious! 

Photography by Victoria Wall Harris

What is Salmorejo?

Traditional salmorejo has its roots in Southern Spain (Córdoba) and is similar to gazpacho (another cold Spanish soup). It is slightly thicker and includes stale bread in the puree, which makes it a bit paler than gazpacho.  The main ingredients of salmorejo include tomatoes, day-old bread, olive oil, garlic, and salt. These simple ingredients are blended together until smooth, resulting in a creamy, bright orange soup. 

The soup is usually served chilled and often garnished with hard-boiled eggs, diced ham, and a drizzle of olive oil. It’s a delicious, refreshing dish, perfect for hot summer days. It makes a great starter or light meal. 

Why You’ll Love This Recipe

Last summer I went to visit my daughter who had an internship in Pittsburgh.  We were invited to my friend Joaquin’s house for dinner one night. Joaquin is from Spain and is the most effortless and relaxed cook.  I have learned a few recipes from him over the years and they’re the kind that you make for the rest of your life – easy, delicious, healthy, classics. 

That night, Joaquin served us a starter of a cold tomato soup called Salmorejo, which was off-the-charts delicious. It was really flavorful, creamy, and perfectly balanced with vinegar and oil.  I love anything that you can make ahead, and salmorejo is best when it has been sitting in the fridge for a bit to chill and the flavors can meld.

About a month after my visit, I was in Portugal and Southern Spain.  I was really smitten with this soup and I proceeded to order it a few times while abroad.  In Spanish restaurants, it was served with traditional garnishes like bits of Serrano ham and chopped up hard-boiled egg for additional flavor, protein, and texture.  Each recipe was slightly different and I enjoyed them all, but I honestly preferred Joaquin’s version which may or may not be ultra-traditional.  In fact, I just mentioned that salmorejo uses old bread and Joaquin told me he uses whatever he has from bread to crackers (like saltines.). For this recipe, I used almond flour crackers– which turned out perfectly.  

I know many of you have gardens and your summer tomatoes are just starting to appear.  I think you should celebrate and make this. You can also make it a few days in advance. I have served it in little juice glasses with hors d’oeuvres, as well as a first course. 

In Spain, salmorejo is used as a sauce as well. I could see spreading a thin layer on a platter and topping it with a frittata or boiled potatoes.  You could also toss pasta in it and add some veggies for a cold pasta salad.  It’s really refreshing on a hot night and a lovely plant-based, vegan meal with some avocado.

Ingredient Notes

• large ripe tomatoes

• roasted peppers 

• small yellow or red onion

• garlic cloves

• unrefined, cold-pressed extra-virgin olive oil: Use good quality olive oil for best results. 

• balsamic vinegar

• crackers: I used almond flour crackers. You can also use stale white bread or a stale baguette.

• freshly ground black pepper to taste

• sea salt (or kosher salt) + more to taste

• garnish (optional): chimichurri, cooked crab or shrimp, avocado, chopped hard boiled egg, croutons, or chives.

Step-by-Step Instructions

Step 1

Blend tomatoes in a blender or food processor at medium speed. Strain through a sieve. Transfer back to the blender.

Step 2

Add the remaining ingredients except garnishes to the blender. Blend until smooth.

Step 3

Pour into a large bowl or keep in the jar of a blender. Chill for at least 8 hours to allow flavors to meld.

Step 4

Pour the cold soup into bowls, taste for seasoning, and serve with desired accompaniments.

Recipe Tips

• It is best to use a sieve that is not so fine as it will take a very long time to strain the tomatoes. 
• Makes 4 ½ to 5 cups of strained soup
• Use whatever ripe tomatoes you have on hand. Plum tomatoes or vine-ripened tomatoes are a popular choice, but Roma or heirloom tomatoes will work great as long as they are ripe and juicy. 

Serving Tips

Serve this cold tomato soup chilled with garnishes for a light lunch or appetizer. It’s the perfect dish to make ahead as the flavors continue to meld together as it sits. 

Storage Tips

Serve leftovers in an airtight container for up to 4-5 days. Serve cold with a drizzle of extra virgin olive oil, a pinch of salt, and desired garnishes, and enjoy!

Recipe FAQs

What is salmorejo made of? 

The main ingredients of salmorejo include tomatoes, day-old bread, olive oil, garlic, and salt.

What’s the difference between gazpacho and salmorejo? 

Gazpacho typically includes tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and bread, while salmorejo is made with tomatoes, bread, olive oil, garlic, and salt. Gazpacho is thinner and more liquid, whereas salmorejo is thicker and creamier. The garnishes also differ: gazpacho is topped with diced veggies, herbs, and croutons, while salmorejo is garnished with hard-boiled eggs, diced ham, and a drizzle of olive oil.

What does salmorejo mean in English? 

“Salmorejo” doesn’t have a direct translation in English. However, it can be roughly translated as “tomato and bread cold soup” or “thick cold tomato soup.”

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Salmorejo

Pamela

This salmorejo is a Spanish cold tomato soup recipe that is thick, creamy, and smooth. It’s bursting with rich flavor, and so satisfying in the hot summer months as a light lunch or appetizer. Made with 5 simple ingredients, this recipe is easy to make and absolutely delicious!

4.75 from 4 votes

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Servings 4

Ingredients

  

1x2x3x

• 4 large ripe tomatoes about 2 ¼ pounds, cored and halved
• 1 cup roasted peppers about 7 ounces, drained (not traditional, but definitely a great addition)
• ½ small yellow or red onion
• 1 clove garlic
• ½ cup good quality unrefined cold-pressed extra-virgin olive oil
• ¼ cup balsamic vinegar not the aged, thick, syrupy kind
• ½ cup crackers I used almond flour crackers or 1 piece baguette that's about 1/2 cup
• 1 ½ teaspoons freshly ground black pepper or to taste
• 1 teaspoon sea salt + more to taste
• Garnish if desired: chimichurri cooked crab or shrimp, avocado, chopped hard boiled eggs, croutons, chives

Instructions

 

• Blend tomatoes in a blender at medium speed. Strain through a sieve*. Transfer back to the blender.
• Add remaining ingredients except garnishes to the blender. Blend until smooth.
• Chill at least 8 hours to allow flavors to meld.
• Taste for seasoning and serve with desired accompaniments.

Notes

Recipe Tips

It is best to use a sieve that is not so fine as it will take a very long time to strain the tomatoes. 
Makes 4 ½ to 5 cups of strained soup
Use whatever ripe tomatoes you have on hand. Plum tomatoes or vine-ripened tomatoes are a popular choice, but Roma or heirloom tomatoes will work great as long as they are ripe and juicy. 

Serving Tips

Serve this cold tomato soup chilled with garnishes for a light lunch or appetizer. It’s the perfect dish to make ahead as the flavors continue to meld together as it sits. 

Storage Tips

Serve leftovers in an airtight container for up to 4-5 days. Serve cold with a drizzle of extra virgin olive oil, a pinch of salt, and desired garnishes, and enjoy!

Tried this recipe?Let us know how it was!

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