Salmorejo (Chilled Tomato Soup)


Adapted from
Makes 6 bowls or 12 tapas portions


Salmorejo (Chilled Tomato Soup)


For 1 Batch(es)


  • 8 medium tomatoes
  • 1 baguette(s)
  • 1 clove(s) garlic, crushed
  • 1 teaspoon(s) sherry vinegar
  • 1 cup(s) olive oil
  • 2 hard-boiled eggs, divided
  • 1/2 cup(s) diced ham (optional)
  • Handful chopped parsley
  • Salt, to taste

Salmorejo (Chilled Tomato Soup) Directions

  1. Score the bottoms of the tomatoes.
  2. Bring a large pot of salted water to a boil. Drop the tomatoes in for 1 minute.
  3. Remove and place in a bowl filled with ice water to quickly stop the cooking. The skins should slip off the tomatoes easily. Remove the cores.
  4. Remove the soft insides of the bread and chop in large pieces to measure 3 cups.
  5. Place the tomatoes in a blender and blend on high speed until broken down. Add the bread to the blender. Let it sit for 5 minutes to absorb the tomato liquid. Add the garlic and sherry vinegar and blend until smooth.
  6. Continue to blend while slowly drizzling in the olive oil. Add salt, to taste. Finally, add 1 hard-boiled egg and blend.
  7. Chop the remaining egg and serve the soup garnished with the egg, a bit of the meat (if using) and a flurry of parsley.

Recipe notes

This chilled tomato soup is quintessential Andalucía—the region of southern Spain that is home to Granada. You’ll be amazed by how creamy it is without any dairy. It can be served in bowls, in small glasses as tapas or even as a kind of spread or dip alongside a good piece of cured meat. The ingredients are simple, so quality is important; use the best tomatoes and olive oil you can find.

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