How to make salmorejo

Ingredients

• 1 kgripe tomatoes
• 250 gbread, preferably from the day before and slightly stale
• 150 mlextra-virgin olive oil
• 1 clove (or 2 for a hotter flavour)garlic
• A splash, if neededwater
• To tastesalt

Instructions

1. 1

   Peel the tomatoes

   Peel the tomatoes. To make this easier, place them in boiling water for 1 minute so the skins loosen.

2. 2

   Blend the tomatoes

   Put the peeled tomatoes in a blender and blend them.

3. 3

   Soak the bread

   Add the bread and leave it to soak up the tomato juice. If the tomatoes have not released enough juice, add a little water.

4. 4

   Add the garlic

   Once the bread is soaked, add the garlic and blend everything.

5. 5

   Season lightly

   Add a little salt.

6. 6

   Blend in the oil

   Pour in the olive oil gradually while continuing to blend, to emulsify the mixture and give the salmorejo a lighter texture.

7. 7

   Check the seasoning

   Taste the salmorejo and add more salt if needed.

8. 8

   Chill the soup

   Put it in the fridge and leave it until cold.

What is salmorejo?

Salmorejo is a chilled, thick tomato soup from Córdoba in Andalusia. Bread and olive oil give it a more substantial, velvety texture than many lighter, pourable tomato soups.

This version keeps to a simple blend of ripe tomatoes, bread, garlic and olive oil. The gradual addition of oil helps bring the ingredients together into a smooth emulsion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 0g protein, 0g carbs, 20g fat.

The bread supplies most of the carbohydrates, while olive oil is the main source of fat; the tomatoes contribute much of the fresh flavour and moisture. For a more balanced plate, serve a smaller bowl alongside a protein-rich dish or a simple salad.

Choose ripe tomatoes

Tomatoes: ripe ones bring the juice and fresh flavour that form the base of the soup. Their juiciness also affects how readily the bread softens.

Water: add just a splash if the tomato juice is not enough to soak the bread. The recipe uses it only as needed.

Use slightly stale bread

Bread: bread from the day before is recommended because it is a little firmer and can soak up the tomato juice. Leave it in the blended tomatoes until it is thoroughly moistened before adding the garlic.

Texture: the bread thickens the mixture as it blends. The amount of water you need depends on how juicy the tomatoes are.

Build the emulsion

Olive oil: pour it in gradually while the blender is running, rather than adding it all at once. This is the key step for a cohesive, smooth soup.

Garlic: one clove gives the soup its savoury edge, while two make it more pungent. Blend it in after the bread has soaked.

Adjust the seasoning

Salt: start with a little, then taste the blended soup and add more if needed. This final check lets you season the finished mixture rather than guessing at the start.

Consistency: if the soup seems too compact, add a little water as described in the method. Blend again to combine.

Chill before serving

Timing: the preparation takes about 10 minutes, followed by chilling until the salmorejo is cold. The recipe does not specify an exact chilling time.

Serving: serve it cold as a starter or a light meal. Bread is a natural accompaniment, though it will make the meal more filling.

Recipe notes & tips

• Use ripe tomatoes so they release plenty of juice for soaking the bread.
• Blanch the tomatoes for 1 minute if their skins are difficult to peel.
• Let the bread soak well before blending in the garlic.
• Pour the olive oil in slowly while the blender is running.
• Taste the soup after blending and adjust the salt at the end.
• Chill the salmorejo until cold before serving.

Variations

• Milder garlic: use one clove for a gentler flavour.
• More garlic: use two cloves for a stronger, sharper taste.
• Thicker texture: use less water, adding none unless the tomatoes need it.
• Smoother finish: blend thoroughly after adding the oil.
• Riper tomatoes: choose very ripe tomatoes for a juicier, more tomato-forward soup.

Common mistakes to avoid

• Adding all the oil at once: pour it in gradually while blending to help emulsify the soup.
• Using dry bread without soaking: let it absorb the tomato juice before blending in the garlic.
• Adding too much water: start with a splash only if the tomatoes do not release enough juice.
• Overdoing the garlic: begin with one clove if you prefer a milder result.
• Skipping the final taste: check the salt after blending and add more only if needed.
• Serving it warm: leave it in the fridge until cold.

How to store

Keep the salmorejo covered in the fridge and use it within 2 days. Stir or briefly re-blend it before serving if it separates; it is intended to be served cold.

Frequently asked questions