Savory Spanish Salmorejo Recipe

The best of both worlds meet when you eat the delicious Salmorejo, a Spanish tomato cold soup that you have to try this summer.

You might find different articles on the internet that pair salmorejo vs gazpacho, but here we appreciate and love both of these wonderful Spanish soup recipes.

With that being said, today the start is the salmorejo recipe so get ready to find out more about its history, recipe, and ways to make this recipe your own!

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Background of the Dish

The Salmorejo is a type of soup that exists since the beginning of humanity. The first recipes of tomato soups can be traced back to neolithic times, but of course, the soup underwent a lot of changes until it reached its current form.

You might ask yourself where is salmorejo from? Well, the recipe of salmorejo as we know it today was developed in Cordoba, Andalusía, around the end of the 19th century.

Only in the half of the 20th century the salmorejo completely achieved its current form, thanks to the commercialization of blenders and food processors.

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Things You’ll Need for Salmorejo Recipe

The best part about making homemade tomato soup is that it doesn’t require many ingredients or any particular skill, so anyone can make it!

The main ingredient is tomatoes, but as I’ll show you later, there are multiple substitutions that you can make to this recipe. So if you are looking to have fun while cooking, then this recipe is for you!

You will need a food processor or a blender to make this recipe. Unlike what happens with other recipes like the chunky gazpacho, salmorejo does require the use of one of those kitchen tools.

This is because the salmorejo recipes have to be more purée-like.

Ingredients

• 2 1/2 cups (150 g) white bread
• 2 hard-boiled eggs
• 2 garlic cloves
• 2 1/2 pounds (1 kg) tomatoes
• 1/2 cup (68 g) chopped serrano ham
• 1 teaspoon sherry vinegar
• 1/4 cup (60 ml) extra virgin olive oil
• 1/2 cup (120 ml) water
• Salt and black pepper to taste

How to Make Salmorejo Recipe – Step by Step Guide

1. To start things off with this salmorejo recipe boil two eggs for 10 minutes. You can boil them for more or less time, it depends on how you like them. When they’re ready let them cool and chop them.
2. After that, grab your tomatoes, remove the core and chop them. Also, peel and mince the garlic. You can skip this step and just putting them in the food processor, but they blend better if you do this.
3. With the help of a blender or a food processor blend tomatoes, garlic, sherry vinegar, and water until getting pure like consistency (for about 1 minute.)
4. Add stale bread into the blender, any bread with a dense crumb will do.
5.  Then drizzle in 1/4 cup of olive oil until it incorporates. Season with salt and pepper and blend for one more minute. You can add other seasonings such as smoked paprika, turmeric, just to name a few.
6. Transfer your cold tomato soup into a clean bowl and cover it with plastic wrap or a plastic bag. Refrigerate it for at least 30 minutes before eating it.
7. For the final step serve your salmorejo in 4 bowls or plates and garnish with chopped eggs and serrano ham.

Substitution of Ingredients

One of my favorite parts about this creamy Spanish tomato soup is that you can make hundreds of replacements, and you will still have a delicious Cordoba tomato soup as a result. 

The first replacement involves substituting the main ingredient; Fresh tomatoes. They are pretty easy to find, but in the current world situation, you never know what you will be able to find!

So you can replace the tomatoes with the same amount of tomato purée or with canned tomatoes.

Besides that, you can add other vegetables to this easy tomato soup recipe, such as red bell pepper, green bell pepper, onions, and more!

And if you want to make this recipe gluten-free just replace the white bread with any gluten-free bread of your choice.

If you liked this Salmorejo I deeply encourage you to try other Spanish soup recipes, such as the creamy Spanish tomato soup, the watermelon gazpacho, and the gazpacho with canned tomatoes.

Tips on Serving Salmorejo

The classic salmorejo is served with chopped boiled eggs and serrano ham, so you should do that! These two toppings add more flavor to the soup and it will make you feel like you are in Andalusía.

If you want to add even more texture you can toast some leftover bread with olive oil and serve it as a toast to dip in your cold tomato soup.

When it comes to the plating, you should vary it if you are serving the salmorejo as an entree or as a main dish.

Since this soup has a creamy texture, is pretty filling, so you should serve it in smaller amounts if you are using it as an entree.

How to Store Salmorejo

Just like it happens with other quick cold soup recipes, this one already calls for storing it for at least 30 minutes before eating it.

So you can easily make cold tomato soup in the morning, save it in the fridge, and eating it for dinner. 

Besides that, you can store this soup for up to 4 days in your fridge. Just make the egg the same day that you’re eating the soup, otherwise, it’ll taste bad.

In theory, you can also freeze this soup, but I don’t recommend it. This is an easy-to-make recipe, and it’ll only take you a couple of minutes to make it.

Apart from that, the whole point of salmorejo is that it is a fresh soup, so by freezing it the soup would lose that quality.

Now if you need to freeze it, then there are some tricks that you can use to not lose the freshness of the soup. 

All you have to do is to freeze it in a covered container for up to 30 days, and when you’re ready to eat it let it unfreeze overnight.

Then before eating it run it through a blender or food processor again so it regains its creamy texture.

Recipe Card: Salmorejo Recipe

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