This chilled Spanish soup is similar to gazpacho but it’s richer and creamier. It’s made with ripe tomatoes, bread, garlic, olive oil and a splash of sherry vinegar. Don’t wait until next Summer to try this flavourful and refreshing soup!
But what is the difference between salmorejo and gazpacho?
Salmorejo is similar to gazpacho because they have similar ingredients and both have a reddish colour, but in reality their taste and texture are completely different. Salmorejo is a thick soup that has a rich tomato taste and it is generally eaten with a spoon or by dipping bread in to it. On the other hand Gazpacho is quite liquid and is made of a mixture of vegetables: tomatoes, cucumber, garlic, onion and peppers.
Both salmorejo and gazpacho, are incredibly easy to make and are perfect on a hot summer’s day. I serve salmorejo as a starter at home but when I make gazpacho I usually drink it from a glass as an entrée or appetizer. I recommend that you try both, you can try my traditional Gazpacho recipe or a fruity version of the traditional recipe: Strawberry Gazpacho, it tastes amazing!
My first experience with salmorejo was on a visit to the city of Salmorejo one Summer. I completely fell in love with it and I had it as many times as I could while I was there. It is really refreshing and trust me you will need a cold, refreshing drink like this to survive the hot Summer there. I wanted to show you how easy it is to make it and encourage you to try it. The key to a delicious Salmorejo are tomatoes, and Summer is the best time to make this recipe when tomatoes are ripe and tasty.
The key ingredient for a delicious Salmorejo are tomatoes, they must be ripe and fleshy. Summer is the best time to get quality tomatoes and give this recipe a go!
Friends, if you try this recipe, show us! Tag it with #shoothecook on Instagram or Facebook. Happy holidays!
This easy Spanish salmorejo recipe is the richest cold tomato soup you have ever tried. It is the perfect refreshing drink for Summer.
- 6 very ripe plum tomatoes, peeled and cored
- 1/2 cup olive oil, plus more for serving
- 2 stale bread medium slices crust removed, it can be dry (but not mouldy)
- 1/2 garlic clove, germ removed
- 1 Tbsp sherry vinegar or red wine vinegar
- 1/4 tsp of salt
- 1 hard-boiled egg, chopped (optional)
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I recommend that you peel the tomatoes if you use a regular blender, if you have a powerful food processor it doesn’t matter if you peel them or not.
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Chop the tomatoes and put them in the food blender with the bread, garlic clove and sherry vinegar. Blend together and then add the olive oil and blend until incorporated. Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes. The colder the better!
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Pour the salmorejo into bowls or glasses and garnish with the hard-boiled egg and if you want you can also add a slice of Spanish ham. Drizzle with olive oil and serve.
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The soup can be refrigerated for up to 2-3 days.
*You can add more or less bread to get the desired texture but salmorejo should be like a thick soup. If too thick you can add a splash of water.
*It is very important to use fleshy tomatoes that are ripe.
*Some people soak slate bread in water before adding it to salmorejo, I don’t find a big difference so I skip this step.
*Use a good quality olive oil with a soft taste.
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