Salmorejo Cordobés
Salmorejo is a traditional Spanish cold tomato soup that is rich, creamy, and perfect for hot summer days. With fewer ingredients, it highlights the sweet flavor of ripe tomatoes alongside the tang of vinegar.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Start by blanching the ripe tomatoes in boiling water for about 30 seconds, then transfer them to cold water. This will make peeling them easier. Once cool, peel the tomatoes and chop them roughly.
- 2
In a blender, combine the peeled tomatoes with the day-old bread. Let it sit for a couple of minutes to soften the bread.
- 3
Add the minced garlic, sherry vinegar, and a pinch of salt to the blender. Blend until completely smooth and creamy.
- 4
With the blender running, slowly pour in the olive oil until the mixture is emulsified and the desired creamy texture is reached.
- 5
Taste the salmorejo and adjust only the salt and sherry vinegar as needed.
- 6
Chill for at least an hour, then serve topped with chopped hard-boiled egg, jamón serrano, and a drizzle of olive oil.
Cook notes
Tips
Use the ripest tomatoes you can find for the best flavor.
For extra creaminess, blend longer until fully emulsified.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- If the soup thickens, stir in a little water or broth to adjust the consistency before serving.
Substitutions
- If you don't have red wine vinegar, you can substitute it with sherry vinegar.
- For a vegan option, omit the hard-boiled eggs or ham if serving them.
What to Serve With
- Hard-boiled eggs, sliced
- Cured Spanish ham
- Crusty bread for dipping
Common Mistakes
- Not blending long enough, which can result in a grainy texture.
- Using unripe tomatoes can make the soup taste bland.
Recipe FAQ
Can I make Salmorejo in advance?
Yes, Salmorejo can be made a day ahead and kept in the fridge for the flavors to meld together.
What can I serve with Salmorejo?
It's traditionally served with hard-boiled eggs or jamón (cured ham) on top.
Can I use fresh bread instead of day-old bread?
Day-old bread works best, but if you must use fresh, toast it lightly to reduce moisture.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Salmorejo Cordobés?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Seafood Paella
A saffron rice skillet with shrimp, mussels, peas, peppers, and smoky paprika.
Patatas Bravas
Crispy potatoes served with smoky tomato bravas sauce and creamy garlic aioli.
Tortilla Espanola
A classic Spanish potato omelet with tender onions, olive oil, and softly set eggs.