Antonia's Salmorejo Recipe - Spanish Sabores - Simple Spanish Recipes & Travel Tips

Antonia’s Salmorejo Recipe

My mother-in-law, Antonia, makes the world’s best salmorejo. Read on for her traditional Andalusian salmorejo recipe (and learn her secret to the creamiest version!).

Salmorejo is something you’ll find on menus throughout Spain, but the best salmorejo is always found in the south. On a hot day, there is nothing more refreshing and satisfying than a bowl of cold salmorejo– it’s a must-try if visiting Spain!

best salmorejo recipe
Creamy salmorejo with ham and egg.

The first time I wrote about salmorejo, one of my favorite Spanish foods, was on my very first blog back in 2009. 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.

Watch how to make Spanish salmorejo (1 minute video!)

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 makes many people think that there is actually cream in the soup! (There is not!).

Most people top the cold soup with hard-boiled egg and cured Spanish ham, which I would definitely recommend!

Learn more! Read all about the best Spanish olive oils here, and the different varieties of Spanish hams here.

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

Well, my mother-in-law’s, actually 🙂

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 Spanish Salmorejo Recipe

5.0 from 24 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!
Recipe type: Soup
Cuisine: Spanish
Serves: 4
  • 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)
  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.

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Need a traditional, authentic, and easy recipe straight from southern Spain to bring to your next tapas party? Here's how to make salmorejo—a simple, delicious chilled tomato soup similar to gazpacho. Loadad with veggies and Spanish extra-virgin olive oil, it's one of those dishes that you can make again and again and not get tired of eating! #salmorejo #tapas


    1. 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!

      1. 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 !

          1. 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,

          2. 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!

  1. 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!

  2. 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!

  3. 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.

      1. 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.

        1. This sounds lovely, but please do not call it a salmoreja soup, with the addition of beets or potatoes it is a beautiful soup but not salmoreja because salmoreja is a “classic”..

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

  5. 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.

  6. 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

  7. 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.

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

      1. 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!

        1. 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 🙂

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

  9. 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.

  10. 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.

  11. 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! 🙂

      1. I’ve made this recipe twice with the blended-in hard boiled egg and it’s great. A subtle difference compared to no egg, but you wouldn’t guess it was there.

    1. 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!

  12. I just came back from my honeymoon in Spain!! My new husband and I ate Salmorejo almost everyday. You would think that we would be sick of it, but we both had a sudden craving for some Salmorejo. I just made your recipe and it came out AMAZING!!! It was really easy and delicious. Thanks for sharing 🙂

  13. I have searched and searched for a great recipe for this soup ever since our trip to Spain several years ago when I fell in love with it. And this is it! Thank you so much – wonderful any time, but particularly in the summer when the heat, ripe tomatoes, etc. are perfect for making this recipe.

  14. I had this in Spain and LOVED it…but the person told me it was made with potatos, not bread. Have you tried it this way? If so- what quantity of potato?

    1. Hi Ann! That’s odd– I have never heard of that and can’t imagine how it would taste. I just googled it in Spanish and don’t see mention of it. Sorry I can’t be of help!

  15. I too love Salmorejo. However, instead of using bread I mix everything in a blender then start dropping in saltine (soda) crackers until the soup reaches the right consistency. Usually don’t need much salt when using the crackers.

  16. I made it today and it was just as amazing as what we had in Córdoba and Torremolinos. I think we found our favourite quick summer dish. Thanks for this amazing recipe. 🙂

  17. My husband is from Spain and he has been craving salmorejo lately, so I looked through a bunch of recipes and chose this one (honestly because it was one of the simplest recipes) and my husband loved it! He said it tastes very much like the salmorejo his mom makes. Great recipe!

  18. Just got back from 6 weeks in Spain…mostly Andalucía and I’m craving Salmorejo! I’m going to make this tonight! Thank you!

  19. I will be in Madrid next week, and was delighted to find out that your food tour made the US News top 14 things to do there, congrats ! I will also be in Cordoba for half of a day, and is dying to find out how my salmorejo stacks up to the local version

      1. The salmorejo in Cordoba was thicker than mine (I followed the recipe here), so apparently I did not add enough bread. Other than that, they were quite similar. Needless to say, the food in Spain was great, but I was honestly not totally impressed by a Michelin starred restaurant in the Chamberi district of Madrid. Most unlikely place for a great meal or pastry in Madrid ? Parada y Fonda at the train station in El Escorial or the La Mallorquina at Puerta del Sol. Most predictable place for a bad meal ? The two dozen also restaurants by the Barceloneta beach, many of them owned by people who grew up as vegetarians but now cook a hundred paella dishes a day, but still butcher this most spanish of the spanish dishes. If I were Quim Torra, I would shut them all down before calling for another referendum. I knew they were tourist traps, but could not help eating there, as they were the only places I could find that offered menu del dia. Shame on me for being cheap.

        1. Hi John,
          I love your account of falling for a tourist trap in Spain and then kicking yourself for it. Seems like this happens with my husband and me every time we go. At least once, among all the great restaurant finds, we end up somewhere we regret. It made me chuckle and also envious you’re visiting my favorite places.

          We also love salmorejo and Cordoba, Spain travel and this blog. So fun to read your account. -Amy

  20. Greetings and many thanks from El Hierro, Canary Islands.
    Excellent easy recipe, that works well with a taste to die for!! However I must confess I did add more garlic..

  21. How far in advance can I make this? I am making for a Mediterranean themed Valentines afternoon tea, and I would love to make things ahead of that Saturday, if at all possible. Thank you so much! – Greer

  22. Many many years ago we had our first taste of Salmorejo somewhere in Andalusia. Upon our return in Holland I searched the internet for a recipe and found Spanish Sabores. Love all your recipes, but my favourite remains Salmorejo.

    I hope you all get safe and healthy through this crisis.

  23. First tasted salmorejo in Cordoba in 2018. Delicious! On return to Australia, found your recipe and it is now a regular dish we both enjoy during the summer. It always invoke great memories of our visit to Spain . Enjoy your newsletters.

  24. I have just made this! Am very excited, thank you. The only problem is that I don’t know what it’s meant to be like so it’s hard to adjust. Would be nice to have quantities in grams also (I suspect my “medium” tomatoes are smaller than yours, and don’t know what a cup of bread should look like).

  25. I’ve loved salmorejo since visiting Seville, and have been using your recipe for years, thanks very much!

  26. My husband and I really enjoy Gazpacho in the summertime. When I saw this recipe on your website and your commentary I couldn’t resist trying it. I made it this afternoon and we had it for dinner. We absolutely love it! Thank you so much for posting this fabulous recipe. I will be using your recipe throughout the summer.

  27. It’s the second year that I come here, because I found your recipe last year and it reminded me very much of the salmorejo I ate in Malaga in 2018. With travel restrictions in place, it’s the only way to experience spain while staying at home! Thanks so much for sharing this <3

  28. Greetings from Conil de la frontera.
    Salmorejo is my favourite dish and I have eaten it on many occasions here in Andalucia, however this recipe produces one which is definately up there with best. Gracias wappa x

  29. Excellent tips—though one ‘must’ ingredient for me when in season is a roasted red pepper to blend in and dice atop. And this year we also grew an heirloom hybrid green tomato (w/ yellow stripes on the skin—I think called Chef’s Choice). Using about 20% of the tomatoes with these, and the rest our vine-ripened reds, added a touch of tang that complemented the Jerez vinegar so nicely without changing the base color of the soup.

  30. I ate this soup while travelling in Spain and found it delicious. I make this recipe all summer. It’s delicious. Be sure to use tasty tomatoes.

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