Salmorejo

Ingredients

• 1 kgripe tomatoes
• 200 grustic bread
• 1 clovegarlic
• 150 mlextra-virgin olive oil
• to tastesalt
• 1hard-boiled egg
• 50 gSerrano ham

Instructions

1. 1

   Blend and strain

   Blend the tomatoes, then strain them.

2. 2

   Combine with bread

   Mix the bread with the strained tomatoes.

3. 3

   Blend with oil

   Blend the mixture with the garlic, adding the olive oil as you go.

4. 4

   Chill and serve

   Chill the salmorejo and serve it with hard-boiled egg and Serrano ham.

What is salmorejo?

Salmorejo is a chilled, creamy tomato soup associated with Córdoba in Andalusia. Bread and olive oil give it a thicker, more substantial texture than many other cold tomato soups.

This version keeps the ingredient list short and finishes the soup with hard-boiled egg and Serrano ham. The result is a simple contrast of smooth, tangy soup and savoury toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the bread and tomatoes, while the olive oil supplies most of the fat. The egg and Serrano ham contribute protein, with the bread adding some too. Pair a serving with a green salad or other vegetables to make the plate more balanced.

Choose ripe tomatoes

Tomatoes: use ripe ones with plenty of flavour, as they form the base of the soup. Straining them after blending removes seeds and skins for a smoother finish.

Bread: rustic bread adds body and helps create the characteristic thick texture. Bread that is a little stale works well, as it absorbs the tomato mixture readily.

Build the creamy texture

Soak and blend: mixing the bread with the strained tomatoes gives it time to soften before the final blending. Blend until the mixture looks uniform, with no obvious pieces of bread.

Add the oil gradually: incorporate it while blending so it disperses through the soup. This helps make the finished texture cohesive and creamy.

Balance the garlic

Garlic: one clove gives the soup a savoury edge without adding many ingredients. If you prefer a milder flavour, remove the central germ before blending.

Salt: season to taste, keeping in mind that the Serrano ham adds saltiness when served. You can adjust the soup after chilling, when its flavours have settled.

Chill before serving

Cold serving: chilling is part of the method, not just a finishing touch. Serve the soup thoroughly cold so its thick texture feels refreshing.

Toppings: add the chopped hard-boiled egg and Serrano ham just before serving. Keeping them on top preserves their contrast with the smooth soup.

Make it a meal

Serve salmorejo as a starter or as a light meal with bread on the side. A green salad or simply dressed vegetables also make a fresh accompaniment.

For a more substantial plate, serve a larger bowl with the egg and ham topping. The soup is rich from the olive oil, so a crisp, lightly dressed side balances it well.

Recipe notes & tips

• Strain the blended tomatoes before adding the bread for a smoother soup.
• Add the oil gradually while blending to help it combine evenly.
• Taste for salt before serving, as the Serrano ham adds saltiness.
• Chill the soup thoroughly before bringing it to the table.
• Chop the egg and ham finely so they distribute easily over each serving.

Variations

• Extra garlic: add another clove for a more pronounced savoury flavour.
• Riper tomatoes: choose especially flavourful ripe tomatoes for a fuller tomato taste.
• Crustier bread: use a firm rustic loaf for a hearty, bread-rich texture.
• More egg: add extra chopped hard-boiled egg for a more generous topping.
• Olive garnish: finish each bowl with a few chopped olives for a salty accent.

Common mistakes to avoid

• Skipping the straining: the soup can be less smooth; strain the blended tomatoes before adding the bread.
• Adding the oil all at once: it may not blend in as evenly; pour it in gradually while blending.
• Leaving bread pieces: the texture can turn lumpy; blend until the mixture is completely smooth.
• Under-chilling: the soup may not feel properly refreshing; give it time to become thoroughly cold.
• Over-salting: the ham brings extra salt; season the soup carefully and taste before serving.

How to store

Keep leftover salmorejo in a covered container in the fridge and use within 2 days. Store the chopped egg and ham separately where possible, and add them just before serving; serve the soup cold rather than reheating it.

Frequently asked questions