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a small bowl of salmorejo is garnished with some diced egg and serrano ham.

Salmorejo (Easy 15-Minute cold soup recipe)

Byron
When the days are long and hot, there’s nothing better than preparing a batch of Salmorejo ready for a tasty and refreshing snack. Salmorejo is a cold soup that hails from the Andalusia region of Spain and is not only healthy and loaded with antioxidants but is also really satisfying on those warm summer nights when it’s too hot to cook.
Salmorejo can be made in around 15 minutes (including the time taken to hard-boil the eggs) and requires a blender or food processor for best results. This recipe makes a refreshing summer soup that serves 8 tapas servings.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 0 minutes
Chilling time: 1 hour
Total Time 1 hour 15 minutes
Course appertizer, cold soup, Soup, starter, tapas
Cuisine American, andaluz, Authentic Spanish recipe, Spain, vegan option
Servings 8 tapas (100ml)
Calories 434 kcal

Equipment

  • A food processor or blender
  • 1 sieve
  • 1 large bowl

Ingredients

For the Salmorejo soup

  • 1 kg/35oz. Tomatoes Roma or plum tomatoes work best
  • 200 g/7oz. Breadcrumbs or stale bread
  • 300 ml Extra virgin olive oil
  • 3 Cloves of garlic

Optional ingredients and garnishing

  • 50 g/1.7oz. Serrano ham
  • 2 Eggs
  • 50 ml Sherry vinegar

Instructions
 

Step 1 - Prepare the salmorejo

  • Quarter your tomatoes and throw them into the food processor along with the olive oil and garlic. Buzz for 2-3 minutes.
    1 kg/35oz. Tomatoes, 300 ml Extra virgin olive oil, 3 Cloves of garlic
    Olive oil is poured on top of some diced tomatoes in a blender
  • Keep the food processor on and slowly add the breadcrumbs. Check texture and flavor and season to taste if required.
    200 g/7oz. Breadcrumbs
    blended salmorejo soup in a blender
  • Note: If your soup is too bitter, add a splash of sherry vinegar (or red wine vinegar) and blend again for a minute or two.
    50 ml Sherry vinegar
    Some sherry vinegar is added to a salmorejo soup
  • Run your soup through a sieve and use a pestle to grind the soup. This will help to remove the skin and create a smooth soup texture.
    pulp from a salmorejo soup sits in a sieve
  • Refrigerate for at least 1 hour before serving.
    a small bowl of salmorejo is garnished with some diced egg and serrano ham.

Step 2 - Prepare optional garnishings

  • Boil some water in a pan and once boiling add your eggs. Boil eggs for 10 minutes. Remove eggs from heat and allow them to cool before peeling.
    2 Eggs
    some diced egg white and yolk sit beside some diced serrano ham on a cchopping board
  • Peel eggs and separate the egg white and yolk. Dice both parts of the egg and set it aside for use later.
    some diced egg white and yolk sit beside some diced serrano ham on a cchopping board
  • Next, dice some serrano ham and set it aside.
    50 g/1.7oz. Serrano ham
    some diced egg white and yolk sit beside some diced serrano ham on a cchopping board

Step 3 - Serve

  • Pour your chilled salmorejo into small serving glasses or bowls. Garnish with a sprinkle of diced egg yolk and egg white, and/or top with some diced serrano ham.
    two bowls of salmorejo sit beside a loaf of bread and a few cloves of garlic

Video

Nutrition

Serving: 100mlCalories: 434kcalCarbohydrates: 24.8gProtein: 4.9gFat: 37.1gSaturated Fat: 5.4gSodium: 199mgPotassium: 309mgFiber: 2.5gSugar: 6.6gCalcium: 64mgIron: 2mg
Keyword 15-minute-meal, authentic Spanish cuisine, cold soup, easy recipe, easy to make, mediterranean, mediterranean soup, serrano ham, Spanish Soup, Spanish tapas, tapas, tomatoes