Salmorejo is a chilled tomato soup that is so tasty and refreshing, it might well become a regular part of your menu rotation during warm summer months.
On those days, especially really warm ones in the summer, when you don’t feel like cooking but you definitely feel like eating, all you have to do is make some salmorejo. This classic Spanish chilled soup, bursting with the flavor of ripe tomatoes, could not be easier to make and could not be more delicious.
Coming from the Andalusia region of southern Spain, salmorejo gets its thick, creamy consistency from blending the fresh tomatoes with stale bread. Although salmorejo has ancient origins, famed Spanish-American, Michelin-starred chef José Andrés—owner of several incredible restaurants and founder of the World Central Kitchen, a humanitarian organization that provides food to areas hit by natural and other sorts of disasters—is credited with making this cold tomato soup popular in the United States (he’s responsible for introducing Spanish tapas to the U.S. as well). In addition to the tomatoes, salmorejo gets its beautiful flavor from the punch of raw garlic and the zip and tang of sherry vinegar. Traditionally garnished with hard-boiled eggs and some type of Spanish ham, generally Serrano, salmorejo is so satisfying that you might purposely let your bread get stale just so you can make it.
You will not believe how easy it is to prepare. There are only three steps, and one of them is refrigeration! All of the ingredients go into a blender, and then the soup goes into the fridge; we recommend an hour at least, but the longer the soup chills, the more opportunity for the flavors to meld. And those flavors meld deliciously: tomatoes, garlic, olive oil, salt, pepper, and sherry vinegar are a superbly tasty combination.
What’s the difference between salmorejo and gazpacho?
Both salmorejo and gazpacho hail from the Andalusia region of Spain and are cold, raw vegetable soups, though there are more differences than similarities between them. Although there is no dairy in salmorejo, it is creamy and thick, thanks to the blending of its two main ingredients: tomatoes and stale bread. Gazpacho, on the other hand, has a much thinner consistency: sometimes it is even served in a glass and drunk instead of eaten with a spoon. And while gazpacho also prominently features tomatoes, it usually includes other vegetables, such as bell peppers, cucumbers, and onions.
How do I store leftovers?
Salmorejo can be stored in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing this soup because it can achieve a more watery consistency when thawed.
Serving suggestions
While this rich and creamy salmorejo is super fresh and delicious, it’s the garnishes that complete the culinary experience. For the meat-lovers in your world, the traditional ham and hard boiled egg garnish is delish, but I’ve also omitted those and, instead, served salmorejo with this Open-Faced Hot Honey and Ham Grilled Cheese, to which I’ve added Sunny-Side-Up Eggs (when you dip this sandwich into the salmorejo, it almost becomes a version of the ham and egg garnish!). For vegetarians, I keep the hard-boiled egg and then add some Easy Air-Fryer Zucchini Chips for a perfect, salty crunch. For my vegans, I garnish salmorejo with Roasted Chickpeas and then make croutons out of Vegan Garlic Bread. No matter who you serve salmorejo to, though, you won’t go wrong by pairing it with a Summer Pasta Salad (remember, you can buy vegan feta cheese!) and these crispy Asparagus Fries (for vegans, skip the Parmesan cheese in the recipe or use nutritional yeast as a substitute).
Salmorejo Recipe
Ingredients
- 1 1/2 pounds ripe tomatoes coarsely chopped
- 5 ounces stale bread crust discarded and torn into pieces
- 5 tablespoons extra-virgin olive oil plus extra for drizzling
- 1 1/2 teaspoons minced garlic
- 1 tablespoon sherry vinegar
- Kosher salt to taste
- 1/4 teaspoon freshly ground black pepper
- Cold water adjust as needed
- 2 hard-boiled eggs chopped, optional
- 4 ounces diced Spanish cured ham optional
- Fresh parsley chopped, for optional garnish
Instructions
- In a blender, combine the tomatoes, stale bread, olive oil, garlic, sherry vinegar, salt, and pepper. Blend on high speed until very smooth, about 1-2 minutes. If the mixture is too thick, add cold water gradually until you reach your desired consistency.
- Cover the blended soup and refrigerate for at least 1 hour to let the flavors meld.
- Divide the chilled soup among 4 bowls. If using, top each serving with chopped hard-boiled eggs and diced cured ham. Drizzle a little extra olive oil over the top and add a touch of black pepper and parsley if desired.
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