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Salmorejo – Spanish Cold Tomato Soup

Salmorejo – Spanish Cold Tomato Soup

Salmorejo – Spanish Cold Tomato Soup

Salmorejo – Spanish Cold Tomato Soup - Served on the table

Salmorejo – Spanish Cold Tomato Soup


Salmorejo is typical Spanish cold tomato soup coming from the Southern Spain but eaten all around the country as “tapa” or even as main dish.


It is somewhat similar to Gazpacho – it’s famous relative buuut, in our opinion, it’s way tastier and, therefore, we want to share this simple recipe.

Even though none of us is a big fan of cold soups, once we tried it, it became one of our favorite summer meals.

Now, we make it every now and then, especially during the summer months when it’s so difficult to be cooking on a stove or, god forbid oven.

Our apartment just gets so unbearably hot during summer so we are trying our best to limit heating it additionally by turning on the stove.

This recipe is great for that – no cooking (except for few minutes to boil the tomatoes and eggs).

Salmorejo is an ideal summer food, it’s refreshing, nutritive, healthy and it has beautiful color.

And, maybe the best part – it’s super easy to make it.

As for the ingredients, there is no too much drama there neither – you need good tomatoes + good olive oil. The rest is just basic ingredients that you probably already have at home.

The taste will predominately depend on tomatoes so, if you are able to get a good quality ones, the better.

On the contrary, if your tomatoes are not very tasty or ripened enough – you might not get such a brilliant result.

Salmorejo – Spanish Cold Tomato Soup - Served on the table

Salmorejo - Spanish Cold Tomato Soup

Tomatoes + Olive oil + Bread + Eggs + Prosciutto
Prep Time15 mins
Active Time15 mins
Total Time30 mins
Servings - 2
Calories: 536kcal


  • 8 Tomatoes
  • 115 g Bread (crust removed) - rustic white bread or chiabatta
  • 1 Clove garlic - chopped
  • 80 ml olive oil - extra virgin
  • Splash of vinegar - Sherry vinegar, red wine vinegar, white wine vinegar or apple cider vinegar
  • Pinch of salt
  • 2 Hard boiled eggs - chopped
  • Handful of Spanish jamon or Prosciutto - chopped


  • To make the soup smoother scald the tomatoes:
  • Bring to boil a large pot with water. When the water is boiling add the tomatoes for some 60 seconds or until the skin starts to break
  • Once the tomato skin starts to break, remove the tomatoes and place them in cold water for a moment.
    This way the skin will easily peel right off of the tomatoes.
  • After peeling them, chop the tomatoes and place them to a blender
  • Add the bread (broken into smaller pieces, crust removed)
  • Add the splash of vinegar, pinch of salt, garlic, olive oil and blend all together until the ingredients are completely broken down
  • Let it sit for few minutes to let the bread fully absorb the liquids
  • Then, check the consistency - if you prefer your soup ticker, add some more bread. If you like it more liquid, add some more tomato or some water and blend it again
  • Refrigerate for 30 minutes as it is to be served cold
  • Meanwhile, hard boil 2 eggs and chop some Spanish Jamon or Prosciutto for topping
  • Serve the soup cold topping it up with chopped/crumbled boiled eggs, chunks of Spanish Jamon or Prosciutto and drizzle with olive oil


  • For a really good Salmorejo the most important factors are: good quality of tomatoes and good quality olive oil.
  • Tomatoes should be rich in taste and ripened.
Salmorejo – Spanish Cold Tomato Soup - Ingredients - Tomatoes
  • Olive oil should be extra virgin.
  • You can add more or less of garlic – depends if you like strong garlic taste or not
  • As for your soup consistency – it will depend on the bread and tomato you use. Some breads absorb more liquids than other. Also, some tomatoes are more juicy than another.
  • To reach the right consistency you can add bread little by little until you reach the consistency you like
  • If you like it more liquid you can add some water (or some more tomatoes).
  • If you want it thicker – add more bread.

Salmorejo – Spanish Cold Tomato Soup - Served and ready to eat

Salmorejo is really easy to make and we love it for that.

Nevertheless, the taste is just amazing – refreshing, creamy and complete – it’s like eating a whole meal including vegetables, some meat, eggs, bread – all in a plate of soup.

And yes, the color.

It has a beautiful orange-to-pink color so it will look super pretty on your table.

If you are traveling to Spain, do not miss ordering Salmorejo – they serve it literally everywhere either in “tapa”-version or as a main dish.

Check out our text about Best tapas bars in Barcelona (if you are traveling that way) and what else great Spanish food you should try while visiting.

If your Spanish destination is Mallorca (great choice, btw) check out our other text and learn What to eat in Mallorca and take the best out of your trip.

In case you already have been to Spain and want to revive those great culinary memories – why don’t start with Salmorejo?

And, if you haven’t visited Spain yet, taste it at home with this Salmorejo recipe and who knows, maybe it inspires you for your next trip.

Buen Aprovecho!

Salmorejo – Spanish Cold Tomato Soup - Spoons ready



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2 thoughts on “Salmorejo – Spanish Cold Tomato Soup”

    1. 5 stars
      Hey Cindi, thank you for reading 😉
      This recipe is so easy, it is done in no time and yes, you can even make it a day or two ahead. If you decide to try it let us know how it came 😉
      Cheers 🙂

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