Antonia’s Salmorejo Recipe

best salmorejo recipe
Creamy salmorejo with ham and egg.

The first time I wrote about salmorejo, one of my favorite Spanish foods, was here. I had just made some for the first time on my own and was very proud that it had turned out almost exactly like my mother-in-law’s famous salmorejo recipe. Antonia makes the best salmorejo I’ve ever had. I’ve tried other versions in Cordoba, Sevilla, Cadiz and Madrid but nothing has ever been quite as delicious. Salmorejo is one of those things that you eat that leaves you feeling 100% satisfied and is super healthy at the same time. It’s a great dish for keeping trim and is loaded with antioxidants.

What is salmorejo?

Most people probably aren’t familiar with gazpacho’s thicker, creamier cousin. While gazpacho is a cold tomato and vegetable soup (often consumed straight from the glass like a V8 juice), salmorejo is simply fresh tomatoes and perhaps a clove of garlic, blended with stale bread, extra virgin olive oil, and sherry vinegar. The way the olive oil and tomatoes emulsify gives the soup a creaminess that cause many people to think that there is actually cream in the soup! Most people top the cold soup with hardboiled egg and cured Spanish ham, which I would definitely recommend!

My homemade salmorejo recipe from my Spanish mother-in-law!
Salmorejo is one of my favorite foods!

A tough start

The first time I tried salmorejo was a complete fluke. I was convinced that cold soups were the enemy after a bad experience with gazpacho years prior. But one day I came home from work absolutely ravenous and Ale’s mom had sent us home with some salmorejo on our weekend visit. No one else was home, so I figured I would just heat it up and no one would be the wiser.

Luckily, the salmorejo never made it to the pot. I took one bite, followed by another, and then another. It was delicious. I couldn’t believe I’d been missing out on this fresh explosion of flavors for so long.

My salmorejo recipe

After such a long time singing its praises I know I owe everyone the recipe. So, here it is, the best Salmorejo recipe you will ever try (in my humble, but experienced opinion!). It’s also easy to make and inexpensive, although the key to great salmorejo is using the best quality tomatoes and extra virgin Spanish olive oil. Let me know if you try the recipe!

Antonia’s Salmorejo

5.0 from 7 reviews
Antonia's Salmorejo Recipe
 
Prep time
Cook time
Total time
 
The best Spanish salmorejo recipe I've ever tried. Straight from my mother-in-law's cookbook to your own!
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4
Ingredients
  • 8 Medium Tomatoes (the quality of the tomatoes is one of the most important factors in the taste)
  • 1 Medium Baguette
  • 1 Cup Extra Virgin Olive Oil (again, quality is important)
  • 1 Clove of Garlic (not too big)
  • A Splash of Sherry Vinegar (Vinagre de Jerez, although red wine vinegar can be substituted)
  • A Pinch of Salt
  • 2 Hard Boiled Eggs
  • Sliced Serrano Ham (or Prosciutto)
Instructions
  1. Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
  2. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
  3. Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
  4. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
  5. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
  6. Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
  7. Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

After trying many this is by far the best salmorejo recipe I’ve made, but if you have one that you love please leave me a comment! I’m always looking to experiment.

Lauren Aloise
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Lauren Aloise

Professional eater, writer, cook, food tour operator. Fascinated by food and its history. Loves: a gooey slice of tortilla, fish markets, homemade cocktails, train travel. Hates: Overhyped restaurants, wine snobs, long menus, mediocrity. Check out my food tours at www.devourspain.com.
Lauren Aloise
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Comments

  1. Holly says

    Awesome! Thanks so much for sharing. I will hopefully try this next week before the in-season local tomatoes are non-existent!

    • says

      That’s so funny… it’s true that her recipe doesn’t have any “secret” to it! But many people don’t blend in an egg… I wouldn’t have it any other way!

      • Frank Aloise says

        Hi Lauren! So I used your recipe with a few little additions to make it my own for a wine dinner featuring wines from Argentina and it turned out amazing! Great recipe but even better we share tha same last name! Lol
        Small world !

          • Frank Aloise says

            Yes ma’am !.. My family lived in the North End of Boston… I am now living in Tennessee, lol, yes TN,..and Executive Chef for Cappuccino’s and Copper Cellar Group here in Knoxville.
            So it the love for food must run in our bloodline.
            Best Regards,
            Frank

          • says

            So funny! My grandfather came over from Calabria when he was 8 and they lived in Brooklyn. Later they crossed the bridge to NJ and my dad came to Boston for college and never left Mass. My immediate family is now in the small town of Sutton, near Worcester. So interesting to meet extended family :) Especially foodies!

  2. says

    I hand’t thought of scalding the tomatoes, but I will have to try it. My own salmorejo comes out a bit chunky due to the fact that I only have one of those hand mixers and no real blender. Thanks for the receta!

  3. says

    Yummmmm this sounds SO good to me! I just got settled in my apartment and have been starting to cook. I really want to learn to cook Spanish food! I don’t have a blender, but I may have to give in and buy one. If you have any other Spanish recipes or meal ideas, I would love to have them!

  4. says

    I discovered this great soup on my first day in Cordoba. It’s so wonderful to enjoy your photo and reading about it here. Almost brings it all back. Thanks for sharing.

      • says

        I too discovered salmorejo in southern Spain, and when I got home I made it myself.
        You may not approve … but I tried it with a cooked potato instead of bread (fine!); a cooked beet (excellent, for both taste and texture! I’ll try golden beets next time), a chayote (fine). This was partly for my own interest, and partly for a friend who would love it — will love it, I hope — but doesn’t eat white bread or potatoes.
        I make it all the time when tomatoes are in season. When they’re not — when they come from California or someplace and taste like cardboard — I don’t bother.
        PS. I included my website because there’s an account, with photos, of my trip to Spain.

  5. Aniek says

    I love all your mother in law’s recipes, they beat any ‘Spanish’ cookbook,
    much more authentic :) Can’t wait to try this!

  6. says

    Having just sampled Salmorejo in its home town of Cordoba, not a competition winner this time but still it had that certain je ne se quios (?) that I can’t achieve at home. So thanks for the recipe, I’ll be trying this one out hoping to get the perfect one.

  7. Lindsey cook says

    That ….. My friend was awesome
    The boiled egg blitzed in was the
    So called icing on the cake so to speak. Although I did use more than 1 clove of garlic as I am a garlic freak
    Wow wow wow
    Love your mama xx

  8. says

    I decided to make salmorejo for my boyfriend last night and found this recipe and thought, “Hey, I know that blog!” so well done on the SEO. It turned out AMAZING and was so easy to do. I’m seriously just waiting for the work day to finish so I can go home and eat my leftovers.

  9. Jon Strebler says

    This does match the best salmorejo from Spain, and is noticeably better than other recipes I’ve tried. Gracias to you, y la tia!

      • says

        We’ve just come back from five weeks in Spain and I had this several times and loved it. I’m going to make it tomorrow. A question: you don’t take the seeds out of the tomatoes? Do they blend into perfect smoothness? Because that’s how the ones I had were.

        Can’t wait to try this!

        • says

          Hi Alyce! I don’t usually, but you can. If you blanch the tomatoes you can remove skin and seeds (I do this when I have more time). But it still comes out great if you leave them in! good luck :)

          • linxi says

            I made this
            First time lovely
            Second time I used tooooo much sherry vinegar
            Seeds will be fine
            It’s really lovely

  10. says

    Wow! I just made this and it is DELICIOUS. I’m speechless. It was easy to prepare and so tasty. I used olive oil I brought back from Spain and some jamón serrano I bought at Trader Joe’s here. (It tasted pretty authentic). I never ate Salmorejo in Spain (was recently in Granada) so I don’t have anything to compare it to, but I love it and will make it again for sure.

  11. says

    Hello there!
    Although I haven’t tried your recipe, I also blend the egg in the liquid. It gives it such a silky texture. Here in the caribbean I must give it a local touch so I add papaya in some, pineapple and mango in others. Our gests are just crazy about that.
    Keep up you fine work.
    Giovanni

  12. Vio says

    Spaniard here!

    I was looking for a Salmorejo recipe in English so I could share it with my colleagues, but most of them had peppers in it or other ingredients that don’t make an authentic Salmorejo. I was greatly pleased to find yours, because it’s simple and exactly what Salmorejo is. I’ve never heard of blending a boiled egg in before, but somehow it sounds completely reasonable and not out of place.

    Thanks for the recipe! :-)

    • says

      Hi Tracie! While I can imagine that roasted tomatoes would taste good in this recipe, I’ve never tried it and it definitely wouldn’t taste the way it is intended. The highlight of traditional salmorejo is the freshness of the tomatoes, so it would really drastically change the dish. But it sounds interesting, and maybe I’ll try it this winter, while fresh tomatoes are not at their prime! If you attempt it, let me know!

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