Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

How to make vegan salmorejo in 10 minutes or less

Step 1 – Blend ingredients

• Add the quartered tomatoes, minced garlic, olive oil, and sherry vinegar to a blender or food processor and blend on a high setting for 3-4 minutes or until you get a smooth texture. Season to taste. 
• Slowly add breadcrumbs to achieve the desired texture. Season to taste with salt. 

Step 2 – Sieve, refrigerate, and serve

• Run the salmorejo mixture through a sieve to remove the pulp and grit. Use a small wooden spoon or pestle to help run the soup through the sieve.
• Optional: Blend again for a super silky smooth texture. 
• Salmorejo is best served chilled so refrigerate for at least 30 minutes to 1 hour before serving.

Is salmorejo normally vegan? 

When salmorejo is served in the traditional way in Spain, it is not vegan or vegetarian. That’s because it usually has some shredded hard-boiled egg (white and yolk) and some serrano ham added as a garnish. 

Don’t worry vegan buddies, we’ve skipped the garnish and kept this salmorejo recipe 100% vegan friendly. Oh, it’s much healthier too! 

You can check out our traditional salmorejo cold soup recipe for the non-vegan version.

When to serve salmorejo

Salmorejo is often served in Spain as a starter before a meal. It’s light and refreshing and has a delicious savory flavor that whets the palate perfectly for a more hearty meal to come. At 122 calories per 3.4 oz / 100ml serving, salmorejo can really be served anytime and it makes a fantastic mid-day snack, especially during the warmer summer months. 

Super healthy and refreshing cold soup

Speaking of healthy snack ideas, salmorejo is exactly that. Instead of reaching for something carby and sweet, why not whip up some super healthy and refreshing vegan salmorejo? This recipe takes less than 10 minutes to make, and it can be made in advance and refrigerated until ready to serve. 

The extra virgin olive oil is really nutritious, as are the garlic and tomatoes in the recipe. They form a crucial part of the healthy Mediterranean diet. And even though it’s a fat, olive oil can help you lose or maintain weight, when taken in moderation and as part of your regular diet.

Do I need to refrigerate salmorejo before serving?

Salmorejo is typically served chilled so it is preferable to chill your salmorejo for at least 30 minutes before serving. Of course, if you’ve used chilled tomatoes straight from the crisper, then you can serve it immediately if you don’t have time to chill your salmorejo further.  

How long does salmorejo last when refrigerated?

Store your salmorejo in an airtight container or jar in the fridge and it will last up to 3 days. You’ll need to give it a good shake just before reserving it as the oil and water from the tomatoes will begin to seperate. 

Serving ideas

Salmorejo is a great starter before any meal, or it can be just as easily served as a tapas on its own. 

If you’re looking for some other refreshing tapas ideas to go with your vegan salmorejo, check out these great vegan tapas recipes below:

• Marinated Olives Spanish-Style
• Spanish Garlic Mushrooms (Champiñones Al Ajillo) 
• Spinach with chickpeas (Espinacas con garbanzos)
• Spicy Patatas Bravas
• Padron Peppers (Pimientos de Padrón)
• Papas Arrugadas

Best ingredients to use when making vegan salmorejo

On the vine tomatoes 

Use super ripe on-vine tomatoes for the most flavorsome salmorejo. This recipe uses just 5 ingredients so it’s always best to use the freshest (and most ripened) tomatoes you can find. Trust us, you’ll notice the difference! 

Best olive oil to use

Always choose good quality extra virgin olive oil when making salmorejo. 

When it comes to olive oil flavor and country of origin, this is all down to personal preference and what’s most easily available where you live.

Here in Spain, we are blessed with a vast array of extra virgin olive oil (EVOO) flavors and brands, but if you’re using the best EVOO available from your local supermarket, that’s perfect too.

For reference, the go-to EVOO for cooking and use in salads and soups is typically Hojiblanca when the recipe doesn’t specify. It has a full-flavor and is only slightly sweet with a soft bitter aftertaste.

If you’re looking for a more punchy flavored olive oil, Picual EVOO is excellent with a strong intense flavor and bittery aftertaste. 

Breadcrumbs

Never throw out stale bread again! 

When it comes to breadcrumbs, we always have a few stale bread ends hiding in the freezer that can easily be grated into breadcrumbs any time a recipe requires it.

For this recipe we grated around ⅓ of a stale baguette into breadcrumbs in about 30 seconds. When it’s frozen, it’s really easy to just use a box grater to get fine breadcrumbs. Yep, it’s that easy. 

Cooking with Olive oil – The healthy choice

When it comes to olive oil production, there’s no better place than Spain. It’s a staple in the healthy Mediterranean diet, and Spain produces the most olive oil in the world. For many years now, Spain has been the leading exporter of excellent quality olive oil, including the star of the show, extra virgin olive oil. 

Like many Spanish kitchens, we at Spanish Radish HQ use good quality extra virgin olive oil extensively in our day-to-day cooking. We use it for frying, drizzle it on salads or bread, or use it in baking as a substitute for butter. The reason? Not only does EVOO taste amazing, it’s really (really) good for you! 

Olive oil is high in antioxidants, especially EVOO. Antioxidants are known to help prevent or treat many chronic diseases. Olive oil also contains minerals like potassium, calcium, and iron, and vitamins E and K.

Here’s a comparison table of olive oil versus some other common fats:

Vegan Salmorejo Nutrition facts

​​

FAQs and Cooking Tips 

How long does vegan salmorejo take to make?

• Prep time: 10 minutes
• Cook time: NONE
• Total time: 10 minutes

Do I need to refrigerate salmorejo before serving?

Salmorejo is a cold soup that is best served chilled. It is recommended to refrigerate salmorejo for at least 30 minutes before serving. 

Best olive oil to use when making salmorejo?

Use a good quality extra virgin olive oil (EVOO) that isn’t too bitter. The Hojiblanca variety of EVOO works great for this recipe. It is slightly sweet and grassy flavored with a subtle bitter aftertaste. Here are 15 of the best Spanish EVOOs to try in 2023, including links to stockists outside of Spain.