🍅 Salmorejo
Salmorejo is a thick, cold Andalusian soup made by blending ripe tomatoes with day-old bread, garlic, olive oil and a little vinegar until smooth and creamy. It is denser and richer than gazpacho, with a velvety, almost spreadable texture. It is served chilled in bowls, topped with chopped hard-boiled egg and small pieces of serrano ham.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg ripe tomatoes
- 150 g day-old white bread
- 1 garlic clove
- 100 ml olive oil
- 1 tbsp sherry vinegar
- Salt
- 2 hard-boiled eggs, chopped
- 50 g serrano ham, diced
Method
- Blend the tomatoes and strain to remove skins and seeds.
- Soak the bread in the tomato liquid for 10 minutes.
- Blend with the garlic, vinegar and salt, then pour in the oil slowly until thick and creamy.
- Chill for at least 1 hour.
- Serve topped with chopped egg and serrano ham.
How to make it lighter
- Cut the oil to 50 ml; the soup stays creamy thanks to the bread: 1 tbsp oil ≈ 120 kcal.
- Use less ham on top and more egg for protein with less salt.
- Serve a smaller bowl as a starter rather than as a main.
History
Salmorejo is closely associated with Córdoba in Andalusia, where it is often said to have grown out of simple peasant dishes of bread, garlic and oil pounded in a mortar. Tomatoes were added after they arrived from the Americas, and the modern smooth version is made with a blender. Today it is served all over Spain, especially in summer.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →