Salmorejo Recipe (Cold Tomato Soup)

Cool off with a delicious bowl of Salmorejo, Spain's cold tomato soup. Similar to Gazpacho this soup is dairy-free but super creamy and totally refreshing summer comfort food.

A few years ago, I went on a road trip along the coast of Cádiz, an astounding, wind-swept region within Andalusia. We drove from Gibraltar to Sanlúcar de Barrameda over the course of a week. We stopped in a new town every day for the beaches, the white-walled cities, and most importantly, the Spanish food.

Each neighboring town had its own specialty. One town was known for their mojama, or thinly sliced cured tuna. Another boasted famous tortillitas, or fried shrimp cakes. And in yet another, pescaito frito—little fried fish that were crispy and salty like calamari but with a more delicate center. What was constant in each place we visited, however, were refreshingly chilled bowls of salmorejo.

This garlicky, creamy, cold tomato soup may be from Córdoba further north in the mountains, but in Cádiz, that hot summer week, I truly discovered salmorejo. Sure, I'd had it in Barcelona and Madrid before. But in its native southern Spain, it constantly surprised me.

One restaurant served it as its own course with lots of cubed Spanish ham, chopped hard-boiled eggs, and bread for dipping. In another place, it was thicker and served as a base sauce for a small plate of grilled sardines. I even remember dipping my calamari in it.

This adaptable recipe, inspired by my favorite restaurant in Cádiz, can be served as a light lunch or easy appetizer. Dairy free, it gets its creaminess from stale bread and olive oil. Like Pan Con Tomate, it's a great way to make sure no bread goes to waste! Leave off the ham and egg to make it vegan. Or, leave out the water to make a flavorful fresh tomato sauce that's perfect for spooning over grilled chicken or salmon.

Thanks to its notoriously warm summers, Spain is home to many cold soups. Gazpacho gets all the fame, and the almond-based ajo blanco is not to be missed, but my favorite is, salmorejo.

Salmorejo skips the cucumber and green pepper included in gazpacho. At its core, it uses just five ingredients: ripe tomatoes, bread, extra virgin olive oil, sherry vinegar, and garlic. Compared to gazpacho, it is thicker and creamier with a slightly sharper acidity.

Gazpacho will often be served in a glass, but salmorejo is almost always served in a bowl. To make it more substantial, salmorejo is topped with Spanish ham and chopped boiled egg.

Salmorejo is a simple, cold soup from humble ingredients, putting stale bread and almost-too-ripe tomatoes to good use. So good that sometimes I purposely let bread get stale for it. Here's what you’ll need:

Making salmorejo couldn't be easier. Add all the ingredients to a blender and puree until completely smooth and creamy. You’ll need to factor in some time for the soup to chill before serving, about 1 hour.

Your salmorejo will only be as good as your tomatoes! It's worth searching for the best, juiciest, and most flavorful tomatoes you can find.

In Spain, they use vine-ripe tomatoes. I've found that the vine-ripened tomatoes in US supermarkets aren't quite as flavorful.

I’ve picked up a few tips and tricks over the years from friends. I’ve also kept track of my favorite ways restaurants serve salmorejo. Here are a few I’ve been known to use, depending on the occasion:

Salmorejo is often served as a light meal with some bread for dipping, or as a first course in a larger meal. You can also include it as a tapa with other Spanish small plates. Because Andalusia is bordered by both the Atlantic Ocean and the Mediterranean Sea, so locals serve salmorejo with a spread of seafood tapas. It works particularly well with gambas al ajillo, grilled or fried sardines, or fried calamari.

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Finish your Salmorejo with a drizzle of Spanish Extra Virgin Olive Oil

Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.