Salmorejo | Recipes

Ingredients

• As neededGood olive oil, such as Olio Santo
• 2½ oz (71 g)Country white bread, crusts removed and cut into 1.3 cm dice
• As neededKosher salt
• As neededFreshly ground black pepper
• As neededFresh tomatoes, chopped
• As neededRed and yellow bell peppers, chopped
• As neededOnion, chopped
• As neededGarlic
• As neededTomato purée
• As neededVinegar
• 2 tspSalt
• 1 tspBlack pepper
• As neededCroutons
• As neededCherry tomatoes
• As neededFresh basil leaves
• As neededFlaked sea salt
• 2 tbsp (30 ml)Olive oil, for the croutons
• As neededBread, for the croutons

Instructions

1. 1

   Blend the vegetables

   Put the chopped fresh tomatoes, bread, bell peppers, onion and garlic in a food processor fitted with a steel blade or in a blender. Purée until only tiny flecks of tomato skin remain.

2. 2

   Season the soup

   Transfer the mixture to a large bowl. Whisk in the tomato purée, vinegar, 2 teaspoons salt and 1 teaspoon black pepper.

3. 3

   Add the oil

   Whisk in the olive oil gradually.

4. 4

   Chill for two hours

   Cover and refrigerate for 2 hours so the flavours can blend. For a longer make-ahead rest, leave out the olive oil while chilling and whisk it in just before serving, as it can congeal if refrigerated for more than 2 hours.

5. 5

   Serve the soup

   Serve cold in large, shallow bowls, topped with croutons, cherry tomatoes, basil leaves, flaked sea salt and a drizzle of olive oil.

6. 6

   Heat the oil

   To make the toasted croutons, pour 2 tablespoons olive oil into a small, 8-inch (20 cm) sauté pan. Heat over medium-high until hot but not smoking.

7. 7

   Toast the bread

   Add the bread and sauté for 4 to 5 minutes, tossing occasionally, until evenly browned.

8. 8

   Season croutons

   Season the croutons generously with salt and pepper.

What is salmorejo?

Salmorejo is a chilled Spanish tomato soup associated with Córdoba in Andalusia. Ripe tomatoes and bread give it body, while olive oil and vinegar bring richness and brightness.

This version blends peppers, onion and garlic into the soup, then adds fresh garnishes and toasted bread for contrast. Its appeal depends on ripe tomatoes and a short, well-chilled rest.

The ingredients that shape the soup

Tomatoes: Use ripe, flavourful fresh tomatoes, since they provide most of the soup’s taste and liquid. The recipe gives no quantity for them, so follow the credited source if you need precise measurements.

Bread: Country white bread thickens the purée and also makes crisp croutons. Removing the crusts from the bread used in the soup helps it blend evenly.

Olive oil: Whisking the oil in gradually helps it combine with the tomato mixture. Its flavour is prominent, so a good-quality oil is worthwhile.

Get a finely blended texture

Blending: Process the tomatoes, bread and vegetables until only tiny flecks of tomato skin are visible. Pause to scrape down the sides if larger pieces cling to the bowl.

Seasoning: Whisk in the tomato purée, vinegar, salt and pepper after blending. Taste before serving and adjust only if needed, as the specified amounts of salt and pepper may already suit your ingredients.

Mind the chilling time

Two hours: The recipe calls for a 2-hour chill so the flavours can come together. Serve the soup cold rather than at room temperature.

Making ahead: The olive oil can congeal if the soup stays chilled for longer than 2 hours. For a longer wait, refrigerate the soup without the oil and whisk it in shortly before serving.

Brown the croutons evenly

Hot pan: Heat the oil until it is hot but not smoking before adding the bread. This helps the bread toast rather than soak up cool oil.

Tossing: Cook for 4 to 5 minutes, tossing occasionally, until the pieces are evenly browned. Season generously with salt and pepper once they are toasted.

Finish each bowl

Fresh toppings: Cherry tomatoes and basil add a fresh contrast to the smooth soup, while flaked sea salt gives a little crunch. Add the garnish just before serving so it stays distinct.

To serve: Use large, shallow bowls and finish with croutons and a drizzle of olive oil. The soup also makes a good starter before a simple main course.

Recipe notes & tips

• Use ripe tomatoes for the fullest flavour.
• Blend until only tiny flecks of tomato skin remain.
• Whisk the olive oil in slowly to help it combine smoothly.
• Keep the chill to 2 hours if the oil is already mixed into the soup.
• Toss the croutons occasionally so they brown on all sides.
• Add the basil and croutons just before serving.

Variations

• Extra garlic: Blend in a little more garlic for a sharper savoury note.
• Herb swap: Use another soft herb in place of some of the basil.
• More crunch: Add extra toasted croutons just before serving.
• Pepper balance: Adjust the mix of red and yellow bell pepper to suit what you have.
• Vinegar choice: Use a different mild vinegar if needed, adding it gradually to taste.

Common mistakes to avoid

• Blending too briefly: Larger vegetable pieces make the soup uneven; continue until only tiny flecks remain.
• Adding oil too quickly: It may not blend evenly; whisk it in gradually.
• Chilling too long with oil: The oil can congeal; leave it out until just before serving if making the soup further ahead.
• Overheating the oil: Smoking oil can taste harsh; remove the pan from the heat if it begins to smoke.
• Leaving the croutons still: They may brown unevenly; toss them from time to time during the 4 to 5 minutes of cooking.

How to store

Cover and refrigerate the soup for the specified 2 hours before serving. If preparing it further ahead, chill it without the olive oil and whisk in the oil just before serving; the recipe does not specify a storage period beyond this. Store leftover soup covered in the fridge and keep croutons separate so they stay crisp.

Frequently asked questions