Salmorejo Recipe (Spanish Cold Tomato Soup)

If you're looking for the ultimate chilled tomato soup, salmorejo is it. This traditional Spanish recipe from Córdoba is rich and velvety, made with ripe tomatoes, bread, olive oil, and garlic.

It is blended into a thick, creamy soup that’s served cold and topped with chopped egg and jamón. It is simple, refreshing, and packed with bold Mediterranean flavor.

What is Salmorejo?

Salmorejo is a beloved dish from Córdoba, in the heart of Andalucía, Spain’s southern region known for bold flavors, abundant olive oil, and deep culinary traditions. It’s similar to gazpacho but thicker and creamier, thanks to plenty of bread and olive oil.

While gazpacho is light, refreshing, and vegetable-forward, salmorejo is all about rich tomato flavor and velvety texture. It’s a staple in Andalusian households and tapas bars, especially during the hot summer months.

This recipe is fantastic for gardeners looking for ways to enjoy their tomato harvest, but once you try it, you'll find yourself rushing to the grocery store to buy tomatoes all year long.

Salmorejo Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Tomatoes. Ripe, flavorful tomatoes are the star of this dish. Use plum or vine-ripened tomatoes for the best results, but you can use any fresh, juicy variety. High-quality canned whole tomatoes will work in a pinch, though fresh is best for authentic flavor.
• Garlic. For flavor depth. You can adjust to your taste or roast it first for a milder, sweeter flavor. I love a lot of garlic.
• Bread. Traditional salmorejo uses day-old white bread, crusts removed, to thicken the soup, which gives it that signature creamy texture. Soft sandwich bread or a rustic loaf both work well. For a thicker soup, simply add a bit more.
• Olive Oil. Extra virgin olive oil brings richness and body to the dish. Use a good-quality oil for the best flavor.
• Vinegar. Sherry vinegar is the traditional choice, adding a subtle tang that balances the tomatoes. Red wine vinegar makes a great substitute, or use white wine vinegar in a pinch.
• Salt & Pepper. To taste, with extra cracked black pepper for topping, if desired.
• SALMOREJO TOPPINGS
• Hard-Boiled Eggs. Sliced or chopped. A classic garnish for protein and extra creaminess.
• Serrano Ham or Ibérico Ham. Salty cured Spanish ham is traditional. Prosciutto is a great substitute. Skip it for a vegetarian dish.
• Olive Oil Drizzle. A final swirl of good olive oil gives a glossy, luxurious finish, and offers a huge flavor pop.
• Fresh Herbs. Optional but welcome for a burst of color and fresh flavor! Use parsley, chives, green onion, or your favorite.

How to Make Salmorejo - Step by Step

Blend the Tomatoes and Garlic. Add the chopped tomatoes and garlic to a food processor or blender. Blend until fully smooth and liquid. This is your tomato base, so make sure it's as silky as possible.

Add the Bread and Soak. Tear your bread into pieces and add it to the tomato mixture. Let it sit for a few minutes so the bread absorbs the liquid and softens. This helps it blend seamlessly into the soup.

Season and Blend Again. Add the vinegar, salt, and black pepper. Blend again until completely smooth. The bread will thicken up the soup slightly. Taste and adjust seasoning if needed.

Emulsify with Olive Oil. With the blender running on low or medium speed, slowly drizzle in the olive oil. This step is key to creating that signature creamy texture. The mixture should thicken and lighten slightly in color as it emulsifies.

Chill the Soup. Transfer the salmorejo to a bowl or container. Cover and refrigerate for at least 1 hour to develop the flavors and firm up the texture.

Garnish and Serve. When you're ready to serve, stir the soup, then spoon into chilled bowls. Garnish with chopped hard-boiled eggs, jamón or prosciutto, a drizzle of olive oil, and a few cracks of black pepper. Sprinkle on fresh herbs if you’d like an extra burst of color and flavor.

Boom! Done! Time to enjoy!

Want a Spicy Version?

Here are some ideas to turn up the heat, Chili Pepper Madness style.

• Add 1/2 to 1 fresh or roasted red chili (like cayenne, red jalapeño, or Fresno) when blending.
• Swirl in 1 teaspoon chili oil, hot smoked paprika, or a spoonful of chili crisp when serving.
• For an extra bold finish, drizzle on your favorite homemade hot sauce.

Spice it up, my friends!

Serving Suggestions

Salmorejo is always served cold, straight from the fridge. Classic toppings include chopped hard-boiled egg, jamón serrano or ibérico, and a drizzle of good olive oil.

It’s often enjoyed as a first course in Spain, but it also makes a satisfying light lunch with crusty bread for dipping or a simple side salad.

You'll also find is served tapas style or used as a sauce.

• Tapas Style. Pour into small glasses or bowls and serve as part of a tapas spread alongside olives, cheeses, and cured meats.
• Use as a Sauce. Salmorejo also makes a rich, flavorful sauce. Spoon it over grilled chicken, roasted vegetables, or seared fish, or use it as a spread for sandwiches and wraps. The thick, creamy texture is perfect for dipping or drizzling.

Storage

Store leftover salmorejo in an airtight container in the fridge for up to 3 to 4 days. Give it a good stir before serving, as it may separate slightly. The flavor gets even better the next day.

Freezer (Not Recommended). Freezing is not ideal, as the texture can break once thawed. If you do freeze it, blend again after thawing to help bring it back together, but you'll likely have a thinner consistency.

Make Ahead. Salmorejo is perfect for prepping ahead of time. Chill it for at least an hour before serving, but it's even better after several hours or overnight. Great for hot days and summer parties.

That's it, my friends. I hope you enjoy this Spanish salmorejo recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Need More Tomato Recipes?

• This Pan con Tomate recipe is a popular Spanish tapa of toasted crusty bread rubbed with garlic, slathered with fresh tomato, topped with olive oil and flaky sea salt.
• This creamy roasted tomato soup recipe is made with plump, juicy tomatoes, roasted red peppers, and the perfect blend of spices.
• This authentic Pomodoro Sauce recipe is made with fresh or canned San Marzano tomatoes, garlic, basil, and olive oil for simple, classic Italian flavor.