Salmorejo (Thick Tomato and Bread Soup)
Why this recipe works
- Naturally creamy: Bread and olive oil emulsify with the tomatoes in the blender, giving the soup its thick, glossy texture without cream.
- Sharpness in balance: Sherry vinegar lifts the sweetness of ripe tomatoes while salt and garlic keep the flavour savoury and rounded.
- Improves with chilling: Resting in the fridge helps the soup thicken slightly and allows the flavours to settle before serving.
Get the most out of this recipe
Timing notes
- Serve very cold: Salmorejo should be thoroughly chilled before serving; the cold temperature sharpens the tomato flavour and firms the texture.
- Add toppings at the end: Chop the egg and ham close to serving time so the garnish stays distinct rather than softening into the soup.
Ingredient notes
- Use very ripe tomatoes: The soup depends on tomato flavour, so choose ripe, fragrant tomatoes with good natural sweetness.
- Day-old bread is ideal: Slightly stale crusty white bread absorbs the tomato juices well and helps create the characteristic thickness.
- Choose good olive oil: Extra-virgin olive oil is central to the flavour and texture, so use one you enjoy tasting on its own.
Make-ahead tips
- Blend in advance: The soup can be made ahead and kept covered in the fridge until ready to serve.
- Keep garnishes separate: Store the soup, chopped egg and ham in separate airtight containers for the best texture.
- Do not reheat: Salmorejo is intended to be served chilled; if it thickens too much, briefly blend it to restore a smoother consistency.
Authenticity notes
- Andalusian style: Salmorejo is associated with southern Spain, especially Córdoba, and is thicker and creamier than gazpacho.
- Traditional garnish: Chopped hard-boiled egg and serrano ham are the classic finishing touches, adding richness and savoury contrast.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel.
- Core the tomatoes and cut into chunks. Tear the crusty white bread into pieces. Peel the garlic clove and remove the green germ if present.
- Add the tomatoes, bread, garlic, fine sea salt and sherry vinegar to a blender. Blend until completely smooth, scraping down as needed. With the motor running, slowly drizzle in the olive oil until the soup turns thick, glossy and creamy.
- Taste and adjust with a pinch more fine sea salt if needed. Pour into a bowl, cover, and chill until very cold and slightly thicker. Serve chilled.
- Finely chop the hard-boiled eggs and cut the serrano ham into small pieces. Ladle the salmorejo into bowls and top with the egg and ham. Drizzle with a little extra olive oil from the measured amount if you prefer a richer finish.
Recipe notes
Tips
- For the smoothest texture, blend for an extra minute after adding the olive oil, until the soup looks silky and aerated.
- If you are serving vulnerable groups, use eggs stamped with the British Lion mark and ensure they are fully hard-boiled.
Substitutions
- Replace Sherry vinegar with white wine vinegar for a slightly sharper, cleaner acidity.
- Replace Crusty white bread with country bread for a slightly more rustic, wheaty flavour.
Storage
- Refrigerate up to 2 days
- Store the soup and toppings separately in airtight containers. Serve the soup well chilled; if it thickens too much in the fridge, blend briefly to loosen and restore the creamy texture.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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