Salmorejo
Sopas • España
Acerca de Salmorejo
Thicker Cordoban version of gazpacho topped with egg and jamón
How to Make Salmorejo (Traditional & Healthy Version)
Salmorejo is a creamy, chilled tomato soup that hails from the heart of Andalusia, Spain, particularly the city of Córdoba. This iconic Spanish dish is beloved for its rich, silky texture and refreshing flavor, making it perfect for hot summer days. Traditionally served as a first course or light meal, Salmorejo is a staple in Andalusian cuisine and showcases Spain’s abundant, sun-ripened tomatoes and fragrant extra virgin olive oil. The soup's simple ingredients allow the flavors to shine, creating a comforting yet elegant dish that captures the essence of Spanish home cooking. What sets Salmorejo apart from other cold soups is its velvety consistency, achieved by blending tomatoes with day-old bread, garlic, and olive oil until smooth. Garnished with hard-boiled eggs and a sprinkle of Iberian ham or a drizzle of olive oil, Salmorejo is both rustic and refined. For those seeking a vegetarian and health-conscious option, you can easily tailor the recipe by omitting the ham and using whole grain bread. Its high nutrient content, minimal processing, and bold Mediterranean flavors make it a smart, satisfying choice for anyone eager to enjoy the authentic taste of Spain. Salmorejo is a fantastic addition to any healthy diet, providing a substantial dose of vegetables, healthy fats, and plant-based proteins. Its vibrant color and luscious mouthfeel make it as appealing to the eye as it is to the palate, and its cultural significance in Spain ensures an authentic culinary experience.
Ingredients(for 1 large bowl (approx. 350 ml))
- 500g Ripe tomatoes (preferably vine-ripened)
- 80g Day-old bread (crust removed, Spanish pan de pueblo or whole grain)
- 30ml (2 tbsp) Extra virgin olive oil (Andalusian if available)
- 1 small Garlic clove (fresh)
- 1 tbsp Sherry vinegar (or red wine vinegar)
- 1/2 tsp Salt (to taste)
- 1 Hard-boiled egg (for garnish) - optional
- 1 tbsp Chopped fresh parsley (for garnish) - optional
- as needed Water (for soaking bread) - optional
Instructions
- 1
Wash and core the ripe tomatoes. Cut them into chunks and add to a blender.
5 minutes
The riper the tomatoes, the more flavorful your Salmorejo will be.
- 2
Soak the day-old bread in water for 1-2 minutes, then squeeze out excess moisture. Add the bread to the blender with the tomatoes.
3 minutes
Use crustless bread for a smoother texture.
- 3
Add the garlic clove, sherry vinegar, and salt to the blender. Blend until completely smooth.
3 minutes
For a milder flavor, remove the green germ from the garlic.
- 4
While blending on low speed, slowly drizzle in the extra virgin olive oil until fully emulsified and the soup becomes creamy.
4 minutes
Adding the oil slowly creates a silky, thick emulsion.
Why This Dish is Healthy
This dish is naturally low in calories and saturated fat, making it ideal for those watching their weight or seeking heart-friendly meals. Salmorejo’s plant-based ingredients deliver antioxidants, vitamins, and beneficial fats without heavy processing. Using whole grain bread and moderate olive oil further increases fiber and omega-9 content, supporting digestive and cardiovascular health. Its cold, raw preparation preserves nutrients often lost in cooking.
Salmorejo is packed with vitamins A and C thanks to the generous use of ripe tomatoes, supporting immune health and skin vitality. The extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidants, while whole grain bread boosts fiber content. With minimal saturated fat and no added sugars, this soup offers a balance of complex carbohydrates and plant-based nutrients, making it a nourishing, low-calorie meal option. The optional egg garnish adds a touch of protein and essential minerals.
Pro Tips
- 💡Use the ripest, reddest tomatoes you can find for maximum flavor.
- 💡Blend the soup thoroughly and strain for extra silkiness if desired.
- 💡Chill Salmorejo well before serving; it tastes best cold.
Storage & Serving
Store leftover Salmorejo in an airtight container in the refrigerator for up to 2 days. Stir before serving, and add garnishes right before eating. Do not freeze, as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 7.0 g |
| Fiber | 1.0 g |
