How To Make Spanish Salmorejo Cold Tomato Soup (Recipe Guide)

Salmorejo is one of Spain’s best-kept culinary secrets—a creamy, chilled tomato soup that hails from Córdoba in the Andalusian region. Often overshadowed by its more famous cousin, gazpacho, salmorejo is thicker, richer, and incredibly satisfying. It’s made with ripe tomatoes, stale bread, garlic, olive oil, and salt—all blended into a velvety smooth consistency that captures the essence of Mediterranean simplicity.

Unlike gazpacho, which tends to be more vegetable-forward and zesty, salmorejo is smooth, indulgent, and served with traditional toppings like diced hard-boiled egg and Spanish jamón (cured ham). It’s a dish that celebrates local ingredients while delivering intense flavor with minimal effort. The balance of creamy texture and refreshing taste makes it a must-try for any fan of authentic Spanish cuisine.

In this recipe guide, you’ll learn how to make traditional Spanish salmorejo at home with simple ingredients and a blender. Whether you’re trying it for the first time or recreating it after a trip to Spain, this dish is a cooling, flavorful way to bring a taste of Andalusia into your kitchen.

The best Spanish food to try, Breakfast in Spain,  and vegetarian food in Spain

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Best Time to Eat & What to Pair It With

Salmorejo is best enjoyed on hot spring or summer days, served chilled as a refreshing first course, a light lunch, or even an elegant appetizer at a dinner party. It’s the perfect dish for al fresco meals, picnics, or whenever you’re craving something cool yet deeply flavorful.

Pair it with a crisp Spanish white wine like Albariño or Verdejo, or even a dry rosé. On the side, a slice of crusty country bread or a small tapa of olives adds a lovely contrast. For an authentic touch, top your bowl with jamón serrano and chopped hard-boiled egg, just like they do in Córdoba.

Light, creamy, and packed with flavor, salmorejo is more than just a soup—it’s a Spanish summer ritual in a bowl.

How to Make Salmorejo

Salmorejo Recipe Ingredients

2 lbs ripe tomatoes, cored and chopped
1 clove garlic
1 cup stale bread, crust removed and torn into pieces
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt to taste
Hard-boiled eggs, chopped (for garnish)
Jamón serrano, chopped (for garnish)

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Step By Step How to Make Salmorejo

Prepare the Tomatoes

Wash and core the tomatoes. If desired, you can peel them by blanching in boiling water for 30 seconds and then transferring to ice water, but this step is optional. Chop the tomatoes into quarters.

Blend the Ingredients

In a blender, combine the chopped tomatoes, garlic, and torn bread pieces. Blend until smooth.
While the blender is running, slowly add the extra virgin olive oil to emulsify the mixture and achieve a creamy texture.

Season and Chill

Add the sherry vinegar and salt to taste. Blend again until fully incorporated. Pour the mixture through a fine-mesh strainer or sieve into a large bowl to remove any remaining seeds or skins. This step ensures a smooth texture.
Chill the soup in the refrigerator for at least 2 hours, or until very cold.

Garnish and Serve

Before serving, chop the hard-boiled eggs and jamón serrano into small pieces. Serve the cold Salmorejo in bowls, garnished with chopped hard-boiled eggs and jamón serrano.

Tips For Making Salmorejo

Use the ripest, juiciest tomatoes you can find for the best flavor. Day-old or stale bread works best as it absorbs the liquid better, giving the soup a creamy texture.

Adding the olive oil slowly while blending helps to emulsify the mixture, resulting in a smoother and creamier soup. Straining the blended mixture removes any remaining tomato skins and seeds, ensuring a velvety consistency. Salmorejo is best served very cold. Make sure to chill it thoroughly before serving.

How Many Calories Have Salmorejo

Tomatoes (2 lbs): Approximately 150 calories
Garlic (1 clove): Approximately 5 calories
Bread (1 cup): Approximately 150 calories
Olive Oil (1/2 cup): Approximately 960 calories
Sherry Vinegar (2 tablespoons): Approximately 10 calories
Hard-Boiled Eggs (1 egg): Approximately 70 calories (35 calories per serving)
Jamón Serrano (1 oz): Approximately 55 calories (about 25 calories per serving)
Total Calories for the Batch: Approximately 1,400 calories

Calories per Serving: Approximately 350 calories