Salmorejo Soup

Salmorejo soup is a chilled Spanish tomato soup that’s thick, velvety, and full of Mediterranean flavour. It’s effortlessly elegant and makes a refreshing starter, light lunch, or tapas-style dish.

Prep Time 15

Chilling 30

Total Time 45

Servings Portions

Ingredients

1 kg ripe tomatoes roughly chopped
150 g white bread day-old crusts removed torn into pieces
100 ml extra virgin olive oil
1 clove garlic peeled
2 tbsp sherry vinegar or red wine vinegar
Salt to taste

Toppings:

2 medium eggs hard-boiled finely chopped
50 g prosciutto or serrano finely diced
olive oil drizzle

Instructions

Place the chopped tomatoes in a blender or food processor and blend until smooth.
1 kg ripe tomatoes
Add the torn bread and allow it to soak in the tomato mixture for a minute or two.
150 g white bread
Add the garlic, vinegar and a generous pinch of salt, then blend again until fully combined and smooth.
1 clove garlic, 2 tbsp sherry vinegar, Salt
With the motor running, slowly pour in the olive oil to emulsify the mixture and create a thick, creamy texture.
100 ml extra virgin olive oil
Taste and adjust seasoning if needed.
Chill in the fridge for at least 30 minutes before serving if you prefer it very cold.
Serve the Salmorejo soup in bowls and top with chopped egg, jamón, and a light drizzle of olive oil if using.
2 medium eggs, 50 g prosciutto, olive oil

Notes

Salmorejo Soup is a chilled Spanish tomato soup that’s thick, velvety, and full of Mediterranean flavour. It’s effortlessly elegant and makes a refreshing starter, light lunch, or tapas-style dish.

Nutrition