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Salmorejo Soup

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       Salmorejo soup is a cream consisting of tomato and bread, originating in Cordoba.
    It has a pink-orange appearance like gazpacho, but salmorejo is dramatically thicker because it includes bread.

Video recipe


  • 2 baguettes
  • 4'5 lb ripe red tomatoes
  • 1 cup of extra virgin olive oil
  • 1 large garlic clove
  • 1/4 cup sherry vinegar
  • 3 hard-boiled eggs
  • 2 serrano ham pieces for cooking slices
  • Salt


  • Wash the tomatoes and halve them.
  • Grate the tomatoes to peel them.
  • Submerge the bread in frozen water for 20 minutes
  • To the grated tomato, add the sherry vinegar, the extra virgin olive oil and the peeled garlic cloves.
  • Add the drained and crumbled bread to the tomatoes (make sure to drain it well, we DON'T want extra water on our salmorejo!)
  • Beat until the soup becomes fine and adjust the seasoning.
  • chop the serrano ham pieces for cooking and the hard-boiled eggs.
  • Serve Salmorejo Soup in individual bowls and decorate with the diced serrano ham and eggs.

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Hand-painted salmorejo bowls

Spanish salmorejo

Organic Extra Virgin Olive Oil

Serrano Ham Pieces for Cooking

V.O. Reserva Sherry Vinegar