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Cold Spanish Tomato Soup (Salmorejo)

July 30, 2020 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Salmorejo is a rich and silky cold tomato soup which, like gazpacho, originated in the Andalusian region of Spain. Unlike gazpacho, this soup is All About The Tomatoes. So pick the best! Needing no cooking, it is perfect for hot summer’s days and takes advantage of intensely ripe summer produce!

A bowl of cold tomato soup with a spoon. Soup topped with croutons and sliced basil.

Hello, all.

One of our favorite dinners here at BitofBacon HQ is tomato soup. We love it hot with red wine croutons or mixed with roasted red pepper, or cold in a gazpacho with cucumber and peppers. Around here it always disappears!

So of course, when I was thinking about what recipes to post here this summer my mind went to cold soup, and that meant the other famous Spanish tomato soup. Which you might not have heard of, but I hope you try it because it is both simple and delicious. šŸ™‚

What is Salmorejo?

Salmorejo is a very simple cold soup which originated in or near Cordoba in Andalusia, Spain. Cordoba is in the south of Spain where, like the south here, it gets hot enough in summer that there are many days you DON’T want to cook!

Unlike the more complex gazpacho which also originated in the area, this soup is all about three main ingredients – tomatoes, bread, and olive oil. With a little garlic, sometimes shallot, and a bit of sherry vinegar.

Traditional toppings include ham and hard boiled eggs. But feel free to try other toppings! We love croutons and basil here.

Enjoy this soup as a starter in a small cup or as a light and summery main dish in a bowl.

Top view of a bowl of tomato soup topped with croutons and basil.

What do you need?

  • Tomatoes – Get the best! This recipe is ride or die on the tomatoes.
  • Bread – A good, crusty dinner bread is perfect. Skip the sourdough though – it takes over.
  • Olive Oil – Flavorful, but not TOO fruity since it can become bitter. Save the super fruity oil for topping.
  • Shallot/Garlic – We prefer small amounts of each. If you are serving the recipe in small cups, you can increase the garlic and shallot, but it becomes too much when enjoying a bowl.
  • Sherry Vinegar – Just a little to provide some needed tang.
  • Toppings – Egg and ham are traditional. From the photos we obviously enjoy croutons and basil here.

Variation: If you have a craving in the winter, use 28-oz of canned tomatoes in juice (no puree or crushed – only diced or whole) for the fresh.

Ingredients for the recipe.

How to make this

To make salmorejo, puree tomatoes with garlic and shallot. Add bread and puree. Then pour in olive oil to make a smooth soup. Season with sherry vinegar, salt and pepper. Serve cold with the toppings of your choice.

1. Puree the Veggies

Start by roughly chopping the tomatoes and then pureeing them with the garlic (and shallots if using). It should be fairly smooth before you move on.

2. Add the Bread

Now put the bread in the blender. If it has dried out (maybe it’s two or three days old), let it sit in the puree for a few minutes before you blend.

3. Time for the Olive Oil

Next, with the blender running, pour in the olive oil. I find I need at least 1/3 cup and usually more like 1/2 cup to get the smooth, silky texture I want. Once the oil is added just let the blender run for another minute. This makes sure the soup is SMOOTH.

4. Finish Up

Now add seasoning and sherry vinegar to taste mix in.

If you want, put it through a sieve and get out any bits of seed or skin which haven’t been pulverized. And then into the fridge to fully chill.

Tip: If you want a really ā„coldā„ soup, put it in the freezer for ~20 minutes before you are going to serve.

Step by step on how to make the recipe.

Toppings Ideas

While the soup is quite lovely as it is, or maybe with a little drizzle of olive oil and some more pepper on top, it’s fun to add extras. Here are a few ideas!

  • Hard Boiled Eggs – This is a traditional topping you will see if you order this in restaurant. Slice or chop the eggs.
  • Ham – Jamon (Spanish ham) or prosciutto fried crispy make a nice crunch and is also traditional. Or you can use thin, sliced pancetta fried up.
  • Croutons – We love fried croutons here. And croutons are fun idea on any soup!
  • Jarred Tuna – A little different idea is tuna in olive oil flaked over the top.
  • Fresh Herbs – Any fresh herbs you enjoy with tomatoes will add a little pop of flavor.
  • Other Ideas – Crumbled goat cheese, avocado, toasted almonds, red onion.

A hand holding up a spoonful of salmorejo soup over the bowl.

What to Serve Alongside

In my notes on the recipe I have a little comment which says ‘Excellent with seafood’ and this is true! Here are a few Spanish seafood recipes you can enjoy alongside.

  • Grilled Shrimp Skewers
  • Crab Cakes with Roasted Red Pepper Sauce
  • Spanish Swordfish Kebabs
  • Garlic Shrimp with Paprika 

If you try my recipe for Salmorejo – Cold Tomato Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

Salmorejo is a cold Spanish tomato soup perfect for summer days! This creamy recipe from Andalusia is not only delicous but my version is both no cook and vegan. | justalittlebitofbacon.com #summerrecipes #spanishrecipes #spanishfood #souprecipes #soups #tomatoes #spanish
Print Recipe

Cold Spanish Tomato Soup (Salmorejo)

Salmorejo is a cold Spanish tomato soup perfect for summer days! This creamy recipe from Andalusia is not only delicous but my version is both no cook and vegan.
Prep Time15 mins
Cook Time0 mins
Chilling Time2 hrs
Course: Main Course, Soup
Cuisine: Spanish
Keyword: cold tomato soup, salmorejo
Servings: 6
Calories: 200kcal
Author: justalittlebitofbacon

Ingredients

  • 6-8 medium very ripe tomatoes
  • 1 small clove garlic
  • 1 small shallot
  • 3 oz stale dinner bread
  • 1/3-1/2 cup extra virgin olive oil, plus more for drizzling
  • 1-2 tbsp sherry vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Toppings (optional)

  • olive oil
  • fried croutons
  • fried slices of ham or pancetta
  • diced hard boiled eggs
  • chopped fresh herbs, such as basil or parsley

Instructions

  • Core and roughly chop tomatoes. Add them along with garlic and shallot to blender and puree until smooth.
  • Add bread. If the bread is dry, let it soak in the puree for a few minutes. Then puree again until smooth.
  • With the blender running, pour in the olive oil. Taste after adding 1/3 cup and add the rest if needed.
  • Now add sherry vinegar, salt, and pepper to taste and blend in.
  • Move the soup to a carafe or pitcher, cover the top, and put it in the refrigerator for at least 2 hours and up to one day.
  • Serve very cold with the toppings of your choice.

Notes

  • Winter Variation: Use 28 ounces of either whole or chopped tomatoes in juice.
  • Toppings: Serve soup with any toppings on the side for people to pick and choose.
  • Make Ahead: This is recipe is perfect to make in the morning or the day before dinner.
  • Straining: For a super smooth soup, work it through a fine mesh strainer before chilling.
Two views of a bowl of soup with text overlay - Chilled Spanish Tomato Soup.
A bowl of tomato soup and croutons with text overlay - Spanish Cold Tomato Soup.

Related Posts:

  • Four Cold Soups for Summer
    Four Cold Soups for Summer
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    Smooth Tomato and Cucumber Gazpacho
  • Sweet and Spicy Corn Gazpacho
    Sweet and Spicy Corn Gazpacho
  • Summer Pasta with Raw Tomato Sauce
    Summer Pasta with Raw Tomato Sauce
  • Cold Cucumber Buttermilk Soup
    Cold Cucumber Buttermilk Soup
  • 15 Fresh Ways to Use Summer Tomatoes - Recipe Roundup
    15 Fresh Ways to Use Summer Tomatoes - Recipe Roundup

Filed Under: mediterranean recipes, recipe, soups and stews, spanish recipes, summer, vegan, vegetarian Tagged With: bread, tomatoes

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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