Go Back
+ servings

Salmorejo Recipe

The best Spanish salmorejo recipe I've ever tried. Straight from my mother-in-law's cookbook to your own!
4.98 from 39 votes
Print (images optional) Pin
Course: Main, Soup
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 369kcal


  • 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
  • Diced Serrano Ham or any other cured ham, such as 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!


  • Since this is a cold soup, use fresh ripe tomatoes for the best results. Plum tomatoes or vine ripe tomatoes work well. 
  • Make sure to use the best olive oil you can. Extra virgin is highly recommended. If you want to use less olive oil than the recipe calls for you may. Just add it slowly until you like the texture.
  • You can also experiment with the amount of bread you use. You can omit for a gluten-free version, or add more to make the texture similar to hummus.
  • Toppings: The most popular and classic salmorejo toppings are diced hard-boiled egg and cured Spanish ham. But you can also add other topping combinations. I love avocado and good quality tuna. Another topping is smoked fish, such as smoked sardines. Chopped fruit is also lovely, such as ripe strawberries, cherries, or even green apples.


Calories: 369kcal | Carbohydrates: 25.45g | Protein: 4.96g | Fat: 28.59g | Saturated Fat: 4.07g | Sodium: 277.3mg | Potassium: 621.17mg | Fiber: 3.81g | Sugar: 6.74g | Vitamin A: 2049.25IU | Vitamin C: 33.95mg | Calcium: 50.72mg | Iron: 1.75mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!