Salmorejo is a creamy, chilled tomato soup that stands out as one of Andalusia’s most iconic dishes. Rich, refreshing, and deeply satisfying, it’s a staple of summer tables in southern Spain, especially in the city of Córdoba. With just a handful of simple ingredients, salmorejo delivers bold flavor and silky texture, making it a must-try for anyone interested in authentic Spanish cuisine.
The Origins of Salmorejo
Salmorejo traces its roots to Córdoba, in the Andalusia region of southern Spain. Its history dates back to the time of the Romans, when people would blend bread, garlic, vinegar, and olive oil into a simple meal. The arrival of tomatoes from the Americas in the 16th century transformed the dish into the vibrant soup we know today. Traditionally, salmorejo was a humble way to use up stale bread and local produce, but over time it became a beloved classic enjoyed by all walks of life. Today, it’s served cold, often topped with chopped hard-boiled eggs and diced jamón (cured Spanish ham), and is a symbol of Andalusian culinary heritage.
Ingredients
To make authentic salmorejo (serves 4):
2 lbs (900 g) ripe tomatoes
5–7 oz (150–200 g) day-old white bread, crust removed
1 clove garlic
1/3–1/2 cup extra virgin olive oil
1–2 tbsp sherry vinegar (or red wine vinegar)
Salt to taste
2 hard-boiled eggs, chopped (for garnish)
2–3 oz (50–75 g) jamón serrano or prosciutto, diced (for garnish)
Instructions
Prepare the Tomatoes:
Wash and core the tomatoes. For a smoother soup, you can peel them by blanching in boiling water for 30 seconds, then transferring to ice water. Roughly chop.
Soak the Bread:
Tear the bread into pieces and soak in a bit of water until soft. Squeeze out excess water.
Blend:
In a blender, combine tomatoes, soaked bread, garlic, olive oil, vinegar, and a pinch of salt. Blend on high speed until very smooth and creamy. The soup should be thick, almost like yogurt.
Adjust and Chill:
Taste and adjust salt and vinegar. If needed, add a little cold water to reach your preferred consistency. Chill in the fridge for at least 1 hour.
Serve:
Pour the soup into bowls. Top each serving with chopped hard-boiled egg and diced jamón. Finish with a drizzle of olive oil.
Tips for the Best Salmorejo
Use the ripest, juiciest tomatoes you can find for maximum flavor.
Good-quality extra virgin olive oil is essential for authentic taste and texture.
The bread should be white and a day or two old for the perfect creamy body.
Always serve salmorejo well chilled—it’s meant to be refreshing on hot days.
Why Salmorejo Is Special
Salmorejo is more than just a soup; it’s a celebration of Andalusia’s agricultural bounty and culinary ingenuity. Its creamy texture and rich flavor come from simple, honest ingredients, and its history reflects centuries of Spanish tradition and adaptation. Whether served as a starter or a light meal, salmorejo is a delicious way to experience the spirit of southern Spain.
