Salmorejo (Andalusian cold soup)

A chilled Spanish soup, thicker than gazpacho: tomatoes, bread, garlic and olive oil blended together and topped with egg and ham. Fresh, creamy and summery, it is a smooth, refreshing starter.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 286 kcal · 9 g protein · 19 g carbohydrate · 19 g fat

Ingredients

• 1 kg of ripe tomatoes
• 100 g of stale bread
• 1 clove of garlic
• 4 tbsp olive oil
• 2 hard-boiled eggs
• 60 g of cured ham

Method

1. Blend the tomatoes, bread, garlic and olive oil.
2. Chill.
3. Serve very cold.
4. Top with crumbled hard-boiled egg and cured ham.

Nutritional benefits

Tomato is rich in lycopene and vitamin C for few calories, olive oil provides healthy fats, and the egg and ham add protein. More filling than gazpacho thanks to the bread, salmorejo remains a fresh, balanced starter, emblematic of Andalusian cooking.

Variations and substitutions

• Vegetarian: leave out the ham and add more egg.
• Gluten-free: leave out the bread or use gluten-free bread.
• With very ripe tomatoes for extra sweetness.
• With sherry vinegar.

Storage and making ahead

Keeps for 2 days in the fridge; add the topping just before serving.

💡 Good to know

Use very ripe tomatoes and good olive oil: with so few ingredients, their quality is what makes salmorejo.

Read more

Discover more vegetarian recipes · weight-loss recipes · healthy & balanced recipes.

The foods in this recipe: tomatoes · bread · garlic · olive oil · eggs.

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