🇪🇸 Spain · Food
Salmorejo (Cordoban Tomato Soup)
By eatmundo · July 7, 2026
A thick, creamy, and wonderfully refreshing cold tomato soup from Córdoba, Spain. Made with ripe tomatoes, bread, olive oil, garlic, and sherry vinegar, it's a luscious and filling starter, typically garnished with diced hard-boiled egg and crispy Serrano ham.
Ingredients
check them off as you prepareHow to Make It
- 1
Roughly chop the 1kg of ripe tomatoes, removing the core. In a separate bowl, break the 200g of stale rustic bread into pieces, then soak it in a little water for a few minutes. Squeeze out any excess water from the bread.
- 2
Combine the chopped tomatoes, soaked bread, 1 small garlic clove, 1 tablespoon of sherry vinegar, and 1 teaspoon of salt in a large, powerful blender.
- 3
Blend the mixture until it is completely smooth. This might take a few minutes, so be patient and scrape down the sides of the blender as needed to ensure everything is well incorporated.
- 4
With the blender running on its lowest setting, slowly and steadily drizzle in the 150ml of extra virgin olive oil. The mixture will emulsify, turning creamy and a beautiful pale orange color. This slow addition creates the signature silky texture.
- 5
For an extra-smooth consistency, pass the salmorejo through a fine-mesh sieve into a clean bowl. This step removes any remaining bits of tomato skin or seeds, ensuring a truly velvety soup.
- 6
Cover the bowl with plastic wrap, pressing it directly onto the surface of the salmorejo to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully meld and for the soup to become perfectly cold.
- 7
Before serving, finely dice the 2 hard-boiled eggs and the 50g of Serrano ham. Ladle the thoroughly chilled salmorejo into individual bowls.
- 8
Garnish each serving generously with the diced hard-boiled egg and crispy Serrano ham. A final drizzle of extra virgin olive oil can also be added for extra richness and shine. Serve immediately.
Frequently Asked Questions
Why is my Salmorejo not thick enough?+
Ensure you are using ripe, fleshy tomatoes and stale, dense bread. The bread is crucial for thickness. Also, chilling the soup for several hours helps it set and become thicker.
Can I make Salmorejo without bread?+
While traditional Salmorejo relies on bread for its characteristic thickness, you can reduce the amount or substitute it with an avocado or a small boiled potato for a similar creamy texture, though the flavor profile will differ slightly.
How long does Salmorejo last in the fridge?+
When stored in an airtight container, Salmorejo can be kept in the refrigerator for 2-3 days. The flavors often deepen and improve overnight.
What kind of olive oil is best for Salmorejo?+
A high-quality extra virgin olive oil is paramount. It not only contributes to the creamy texture but also imparts a significant part of the dish's distinct flavor, so choose one you enjoy.
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