{RECIPE} The Ultimate Guide to Salmorejo
In summer, I can survive off of salmorejo. This chilled tomato and bread soup hails from Córdoba, in the south of Spain, and it’s just about as perfect a summer soup as you can get. I make it over and over again, and I know once you try it, you will too. Read to find out more below and me make it on my cooking show.
Watch how to make it step by step in my video below!
What is Salmorejo? A Classic Spanish Cold Tomato Soup
We’ve all heard of gazpacho, that famous chilled tomato soup from Andalucía, and most of us have tried versions ranging from delightfully fresh to, let’s be honest, slightly sad–Mexican-salsa style. But we’reh here to talk about its sexier cousin from Córdoba, salmorejo.
While both soups share a tomato base, salmorejo is richer, creamier, and far more indulgent. It’s a Spanish summer classic, a dish that showcases the magic that happens when a few simple, high-quality ingredients come together. And if you’ve ever wondered how Spanish cooks get their cold soups so smooth and velvety, I’ll give you the inside scoop, step by step, with tips that even seasoned Spaniards swear by.
Salmorejo originates from Córdoba, one of southern Spain’s emblematic (and really hot) cities. The region is famous for producing some of the country’s best olive oil, jamón ibérico, sherry, and tomatoes, all essential ingredients in this creamy, summery soup. This is a case where the end product is more than the sum of its parts.
Why Salmorejo Deserves a Spot on Your Summer Menu
The recipe might seem deceptively simple…it takes only about five minutes of hands-on kitchen work. But as with many classic dishes, the beauty is in the details. Small tweaks and insider tips can make the difference between a “meh” cold soup and one that tastes like it belongs in a Córdoba kitchen.
Salmorejo is perfect for summer lunches, tapas spreads, or casual entertaining. Unlike gazpacho, it’s thick, indulgent, and filling enough to stand alone as a light meal. And because it’s served chilled, it’s refreshingly satisfying on hot days.
Ingredients for the Perfect Salmorejo
Here’s what you’ll need to make authentic Salmorejo at home:
8 ripe tomatoes
1 baguette, preferably a day old, crust removed
1 small clove of garlic, green inside removed and smashed
1/2 cup mild extra-virgin olive oil
A generous drizzle of sherry vinegar
Salt, to taste
6 eggs
Cured Spanish jamón ibérico, sliced thin
The secret to success? Buy the best quality ingredients you can find. With only a handful of components, each one is important.
Step-by-Step Guide: How to Make Salmorejo at Home
Prep the tomatoes and bread. Cut the tomatoes into chunks. Blend them to release some of their liquid. Tear the bread into pieces. Quantity-wise, bread should be about 1/10th of the tomato. This works if you’re doing this by weight. If not, you can see how much bread I use in the video. Let it soak in the bread for a while, at least 10 minutes. You can also add the garlic here. This helps the bread absorb the tomato juices and softens the flavor garlic.
Blend into creamy perfection. Add a bit of sherry vinegar and salt and blend the mixture until completely smooth. At this point, I like to pass through a food mill to get rid of any seeds and skin. Stream in the olive oil and continue to blend for a minute or two. It should be creamy and emulslfied. Chill in the refrigerator while you prepare the garnishes.
Cook the eggs. Bring a pot of water to a boil. Add the eggs and cook for exactly 10 minutes. Cool, peel, and chop.
Garnish and serve. Slice the jamón into thin strips and top each bowl of salmorejo with eggs, ham, and a drizzle of extra-virgin olive oil for finishing.
And that’s it. Deceptively simple, yet every bite carries the soul of Córdoba: rich, fresh, and unmistakably Spanish.
Pro Tips for Creamy, Authentic Salmorejo
Tomatoes first: For the silkiest texture, you can peel and seed the tomatoes before blending. This is too fussy for me, so I pass the mixture through the food mill before adding the oil. Some cooks even pass the soup through a fine sieve to remove any stubborn bits.
Garlic tricks: A tiny clove is plenty. Local wives’ tales say removing the green center of the garlic to avoid indigestion. I’ve tried it, and I think it works.
Olive oil nuances: Use a mild, fruity extra-virgin olive oil for the soup itself. A stronger oil can overpower the delicate tomato flavor, though it’s perfect as a finishing drizzle.
Extra creaminess: So, sometimes people blend in one or two hard-boiled egg yolks for an even thicker texture. This trick is often used in professional kitchens. I don’t do that here, but you can experiment!
Blend, blend, blend: Just when you think it’s ready, blend for another minute. That extra emulsification transforms the soup into something velvety.
Chill thoroughly: Let the soup rest in the fridge for an hour or two so flavors meld beautifully.
Salmorejo vs Gazpacho: What Makes It Different
Gazpacho often gets all the attention outside Spain, but salmorejo deserves equal fame. Unlike gazpacho, which can sometimes taste watery or overly vinegary, salmorejo is creamy, indulgent, and perfectly balanced. It’s thicker, richer, and smoother, and its flavor is more nuanced, letting the sweetness of the tomatoes shine alongside the savoriness of olive oil and jamón.
Serving Suggestions: How to Garnish and Enjoy Salmorejo
Classic topping: Chopped hard-boiled eggs and thinly sliced jamón ibérico.
Extra flair: A drizzle of good extra-virgin olive oil, a few croutons, or even a touch of aged balsamic vinegar.
Presentation tip: Serve in shallow bowls to show off the creamy texture and garnishes—Instagram-worthy and irresistible.
Watch My Salmorejo Video: Learn the Secrets of This Spanish Classic
Want to see these tips in action? My salmorejo recipe video guides you through the recipe from start to finish, including the history of the dish, texture secrets, and professional tips that make it taste like it came from a Spanish home kitchen. Watch it here and follow along. By the end, I promise you’ll be ready to impress with the creamiest, most flavorful salmorejo you’ve ever made.
Spanish Food Culture, One Bowl at a Time
Whether you’re new to Spanish cuisine or a longtime fan, salmorejo is a must try. It’s sophisticated yet approachable, simple yet luxurious. With just tomatoes, bread, olive oil, garlic, eggs, and jamón, you can create a dish that tastes like summer in Córdoba.
And if you want to go deeper into Spain’s food culture, from Basque pintxos to Andalucían sherry , be sure to explore the rest of my blog and subscribe to my YouTube channel, where I explore Spanish food, drink, and travel in depth.
So, don’t wait. Pick up some ripe tomatoes, old bread, and your vin and oil. Whip up a batch of salmorejo, chill it, garnish it, and serve it with pride. Summer might not last forever, but the memory of that first spoonful of creamy, garlicky, olive-oil-rich salmorejo will.