Salmorejo is a thick, creamy, cold tomato soup from the Andalusia region of Spain, celebrated for its rich flavors and smooth texture. This refreshing dish is made primarily from ripe tomatoes, bread, garlic, and olive oil, blended until silky and then chilled to perfection. Often topped with hard-boiled eggs and serrano ham, Salmorejo offers a delightful blend of textures and tastes that make it a favorite summer dish.
Unlike its cousin, gazpacho, Salmorejo is creamier and less chunky, focusing on the deep, sweet flavors of the tomatoes and the luxurious feel of olive oil. It’s a staple in Spanish cuisine, especially during the warmer months, providing a cooling, nourishing meal that is both satisfying and simple. Whether served as a starter, a light meal, or a palate cleanser, Salmorejo brings a touch of Spanish elegance to any dining experience.
AuthorJulia ForesekCategoryAppetizers & Starters, Main Course, Soups & Broths, SpanishDifficultyIntermediateBlend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
Blend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
Chill:
Transfer the soup to the refrigerator and let it chill thoroughly, at least 1 hour or until very cold.
Prepare Garnishes:
While the soup is chilling, chop the hard-boiled eggs and dice the jamón serrano.
Serve:
Once chilled, adjust the seasoning if needed. Pour the Salmorejo into bowls and garnish with chopped egg, diced jamón, and a drizzle of olive oil.
Ingredients
Directions
Blend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
Blend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
Chill:
Transfer the soup to the refrigerator and let it chill thoroughly, at least 1 hour or until very cold.
Prepare Garnishes:
While the soup is chilling, chop the hard-boiled eggs and dice the jamón serrano.
Serve:
Once chilled, adjust the seasoning if needed. Pour the Salmorejo into bowls and garnish with chopped egg, diced jamón, and a drizzle of olive oil.
Notes
Perfect Wine Pairing:
- Fino Sherry: A chilled Fino or Manzanilla sherry complements the cold soup’s dryness and crispness, echoing the sherry vinegar’s tang.
