Salmorejo
Salmorejo is a traditional cold Spanish soup made with blended tomatoes and garlic, offering a creamy texture and flavor. It's typically garnished with hard-boiled egg and crispy prosciutto, making it perfect for warm days.
Cook time 10 min
Prep time 25 min
Ingredients:
6 tomatoes2 garlic cloves
2 tbsp vinegar
salt & pepper to taste
1 egg
3 slices prosciutto
Salmorejo is a classic Spanish cold soup that originated from the city of Córdoba. This rich and creamy dish is perfect for hot summer days and is often served as a starter or a light main course. Made primarily of tomatoes and garlic, and traditionally garnished with hard-boiled egg and prosciutto, Salmorejo is both simple to prepare and deeply satisfying in flavor.
Instructions:
- Wash the tomatoes thoroughly under cold water.
- Using a sharp knife, make a small 'X' incision on the bottom of each tomato. This will make peeling easier.
- Bring a pot of water to boil. Once boiling, carefully place the tomatoes into the water for about 30 seconds to 1 minute, or until you notice the skin starting to peel away at the incisions.
- Remove the tomatoes from the boiling water and transfer them immediately into a bowl of ice water to stop the cooking process.
- Once cool, peel away the skins, cut the tomatoes into quarters, and remove the seeds.
- In a blender, add the peeled and seeded tomatoes.
- Peel and roughly chop the garlic cloves, then add them to the blender.
- Add the vinegar, salt, and pepper.
- Blend until smooth. If the mixture is too thick, you can add a bit of cold water to achieve your desired consistency.
- Transfer the blended mixture to a large bowl or container.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- While the salmorejo is chilling, hard-boil the egg. Place the egg in a pot and cover with water. Bring to a boil and let it cook for 9-12 minutes. Remove the egg, cool it under cold running water, peel, and chop it finely.
- Crisp up the prosciutto if desired: heat a non-stick pan over medium heat and cook the prosciutto slices for a minute or two on each side until crispy. Once cooked, chop it into small pieces.
- Once the salmorejo is well chilled, give it a good stir.
- Ladle the chilled salmorejo into bowls.
- Garnish each bowl with chopped hard-boiled egg and crispy prosciutto pieces.
- Optionally, drizzle a bit of extra-virgin olive oil on top for extra richness.
- Serve immediately and enjoy this refreshing, flavorful cold soup!
Salmorejo is a delicious and refreshing dish that brings a taste of Spain to your table. With its simple ingredients and quick preparation, it's an excellent recipe for both novice and experienced cooks. Experiment with the flavors to suit your palate and enjoy this versatile and nutritious soup as a delightful addition to any meal.
Salmorejo FAQ:
Salmorejo should chill for at least 1 hour to allow the flavors to meld and the soup to become thoroughly cold. If possible, chilling it for longer can enhance the flavor.
Yes, if you want a vegetarian option, you can omit the prosciutto or substitute it with crispy chickpeas or croutons for a crunchy texture.
Store leftover salmorejo in an airtight container in the refrigerator for up to 2-3 days. It’s best enjoyed fresh, but it can still be tasty when stored properly.
If your salmorejo is too thick, you can blend in a small amount of cold water until you reach your desired consistency. Be cautious to add water gradually to avoid making it too thin.
Use ripe, flavorful tomatoes such as Roma or beefsteak tomatoes for the best results. The riper the tomatoes, the richer the flavor of the salmorejo will be.
Cooking Tips:
- Choose ripe tomatoes to ensure a rich and flavorful base for your Salmorejo.
- For a smoother texture, peel the tomatoes before blending them.
- Adjust the amount of garlic according to your taste preference; some might prefer more or less.
- Chill the Salmorejo for a few hours before serving to enhance its flavors.
- Drizzle a bit of good quality extra virgin olive oil on top before serving for an authentic touch.
- If you prefer a chunkier texture, blend the ingredients less aggressively.
- Pair the Salmorejo with crusty bread for a complete and satisfying meal.
Nutrition Facts
4 ServingsCalories 72kcal
Protein 6g
Carbohydrates 8g
Fiber 2.38g
Sugar 5g
Fat 2.28g
More recipes
Spanish white beans with spinach and sun-dried tomatoes
Hearty Spanish white beans with spinach and sun-dried tomatoes.
04 Dec 2025Spanish green beans with bacon and garlic
A flavorful side of green beans with crispy bacon and garlic.
13 Nov 2025