Salmorejo Recipe (Spanish Cold Tomato Soup)

Looking for a delicious way to beat the heat? This Salmorejo recipe is sure to delight your curious taste buds. Try your hand at making this classic Spanish Cold Tomato Soup in your kitchen today!

You may have surely heard of the popular Spanish Gazpacho, but have you tried its thicker, creamier, and equally delicious counterpart?

Salmorejo is its name, and a bowl of this Spanish Cold Tomato Soup is sure to transport you to the south of Spain!

What is Salmorejo?

Salmorejo is a Spanish cold soup made by blending ripe tomatoes, stale bread, garlic, and salt. Olive oil is poured slowly to create an emulsion. It is then set to rest in the fridge before being served cold in a bowl with some good cured ham and hard-boiled egg.

Salmorejo is also called ardoria or ardorio. Many regard it as Salmorejo Cordobés, giving credit to the place of origin of this appetizing dish which is Cordoba. Cordoba is located in the region of Andalusia, located in the south of Spain.

History of Salmorejo

The history of Salmorejo goes way back to when the Roman Empire invaded Spain. A drink which the Roman soldiers called posca might as well be regarded as the predecessor of the Salmorejo soup. Posca was made using what was easily available then, namely salt, water, vinegar, and then some herbs. 

Add in a few more ingredients to the ancient Roman drink and you have yourself a cheap yet filling meal. Garlic, salt, bread, vinegar, and oil were being blended using mortar and pestle to create somewhat the very first version of Salmorejo soup. Judging by this list of ingredients, the soup was probably white.

It all changed when Christopher Columbus arrived on Spanish soil, with a fruit called tomato. This bright red food item, when added into the soup mix, gives its distinct red color and fresh flavor that we now know and enjoy today.

Tips to prepare an authentic Salmorejo

• Choose top-quality ripe tomatoes because it is important to create a fresh rich base for your Salmorejo recipe. You will know by touch and by the fruit’s color if it is ripe enough to use for your Spanish cold tomato soup. 

• To peel or not to peel? It is totally up to you if you like to peel the skin of your tomatoes. Doing so, though, may help lessen the small bits which you need to strain in order to be left with only the tomato juice for your Salmorejo soup.

• The Salmorejo recipe calls for quite a lot of olive oil, so it is wise to spend your money on a good brand. If you have a preferred olive oil variety, try using it in this recipe!

• Use stale bread instead of fresh bread. The bread should at least be two days old. A classic Salmorejo recipe calls for Cordovan telera bread, but if you cannot find this in your local bakery, you can substitute it with any bread that has a dense crumb. Baguette works well for this dish.

• A lot of Salmorejo recipes out there call for vinegar, but this particular one does not have any. 

How to serve Salmorejo

• Serve your Salmorejo in a bowl. This (kind of) differentiates it from its popular cousin – the Gazpacho – which is typically served in a glass.

• Top your Spanish cold tomato soup with chopped Spanish ham and a hard-boiled egg for some added texture and flavor. Drizzle with some olive oil to finish.

• Serve your Salmorejo as an appetizer, together with some well-loved Spanish tapas such as Tortilla Espanola and Croquetas. 

Salmorejo Ingredients

• 5 cl (150 ml) of extra virgin olive oil
• 2.2 pounds (1 kg) of very ripe red tomatoes
• 0,45 pounds (200 g) of Cordovan telera bread or alternatively white wheat bread (better if it is a day or two old)
• 1 clove of garlic (the amount of garlic to taste, many people add only half a clove)
• 2 teaspoons (10 g) of salt (to taste)

How to prepare Spanish Salmorejo?

1. Start by cleaning your tomatoes thoroughly. You can choose to peel the skin or just leave them, whichever you prefer. Cut the tomatoes in quarters and transfer them into a blender. Blend until a liquid sauce forms, meaning the tomatoes have perfectly been pureed. 

2. Take a sieve or strainer and use it to sift small seeds and other residues from the tomato puree. 

3. Cut the stale bread into small pieces. Drench them in the bowl of tomato puree for about ten minutes. By doing so, the bread becomes soft and therefore easier to blend later on.

4. While waiting, peel the garlic and place them inside the blender. Pour in your tomato puree and soaked bread. Follow through with salt. Blend at moderate speed as you add in your olive oil slowly, creating an emulsion. Continue blending until you get a smooth and homogenous mixture. Taste the soup with a spoon and check if the saltiness is right for you, and adjust when necessary.

5. Transfer the tomato soup into a container with a tight lid. Let it rest in the refrigerator until serving time.

6. To serve, place some fresh Salmorejo from the fridge in a bowl. Top with some chopped cured ham, hard-boiled egg, and drizzle with olive oil. Enjoy your Spanish cold tomato soup! 

Frequently Asked Questions about Salmorejo

Salmorejo Recipe