A thick, chilled Andalusian soup of blended tomato and bread, topped with chopped hard-boiled egg and jamon.
Salmorejo hails from Cordoba in Andalusia and is thicker and creamier than its cousin gazpacho, thanks to a generous amount of stale bread blended directly into the tomatoes rather than served alongside. Ripe tomatoes, garlic, sherry vinegar and a steady stream of good olive oil are blended with the soaked bread until completely smooth, the bread giving the soup its signature velvety, almost mousse-like body. Served ice cold, it's traditionally finished with a scatter of finely chopped hard-boiled egg and diced jamon serrano, adding texture and salt against the soup's cool, tangy sweetness — a dish built entirely for the peak heat of an Andalusian summer.
Serves 4
Soak the torn bread in a little water or some of the tomato juice for 10 minutes until soft.
Blend tomatoes, garlic, soaked bread, vinegar and salt in a blender until completely smooth.
With the blender running, drizzle in the olive oil slowly until the soup turns thick, glossy and pale orange.
Adding the oil slowly while blending is what gives salmorejo its signature velvety, emulsified texture.
Refrigerate at least 2 hours, ideally overnight, until very cold.
Ladle into bowls and top with chopped hard-boiled egg and diced jamon serrano.
Use very ripe, in-season tomatoes — this soup has almost nowhere to hide if the tomatoes aren't naturally sweet and flavorful.
Add the olive oil slowly with the blender running to properly emulsify it into the soup rather than just mixing it in.
Chill the soup for at least a couple of hours; salmorejo is meant to be served very cold, not just room temperature.
A vegan version omits the egg and jamon, garnishing instead with croutons or diced cucumber.
Some versions add a small amount of roasted red pepper to the blend for extra sweetness.
Porra antequerana is a close, slightly thicker regional cousin from Antequera.
Refrigerate in a sealed container up to 4 days; the flavor stays good, though it's best stirred before serving as it can separate slightly.
Salmorejo originates in Cordoba, Andalusia, developed as a way for laborers to make a filling, cooling meal from bread, tomatoes and olive oil during the region's intensely hot summers, predating the more widely known gazpacho in some historical accounts.
Salmorejo is thicker and creamier due to a higher ratio of bread to liquid, and it's typically served without the raw diced vegetables found in gazpacho.
A good red wine vinegar is the closest substitute, though sherry vinegar's nutty depth is part of the traditional flavor.
Add more soaked bread, a little at a time, and blend again — the bread-to-tomato ratio determines the final thickness.
Per serving (320g / 11.3 oz) · 4 servings total
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