Spanish Creamy Cold Tomato Soup Recipe

Javier Lastras/Wikimedia CC 2.0
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 4 Servings
Ratings (5)

Salmorejo is a cold, creamy tomato soup, originating in Córdoba, Spain. It is a simple pink-orange, summer soup made with tomatoes, bread, oil, garlic and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs.

What You'll Need

  • 2 eggs
  • 2 ounces Serrano ham (substitute prosciutto)
  • 1 (8 ounces) baguette, stale
  • 1 large clove garlic
  • 2 pounds (1 kilogram) ripe tomatoes
  • 8 ounces (250 milliliters) extra virgin olive oil
  • 2 ounces (60 milliliters) red wine vinegar
  • salt to taste

How to Make It

  1. Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve.
  2. Cut off​ the hard crust from ​the baguette, then cut into slices approximately 1/2-inch thick.
  3. Pour about a 1/4-inch water into a large glass baking dish.
  4. Add bread slices and allow bread to soak for 30 minutes.
  5. Squeeze excess water out of slices and place in a blender or food processor.
  6. Peel and mince garlic and place in food processor. ​
  1. Peel tomatoes and remove seeds. Add to the food processor and pour in the vinegar. Process.
  2. Slowly pour in oil while processing. Continue to process until smooth. If ​the mixture is too thick, pour in a bit of cold water while processing.
  3. Refrigerate until ready to serve.
  4. When ready to serve: Dice Serrano ham.
  5. Peel and quarter hard boiled eggs.
  6. Pour soup into four bowls.
  7. Sprinkle ham over bowls.
  8. Add two egg quarters to each bowl.