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!
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!
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
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
- Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!