This Salmorejo Recipe is a classic cold tomato soup from Córdoba, Spain. It’s made of simple, healthy and fresh ingredients and is so flavorful!
PIN Salmorejo Recipe
Are you wondering what on Earth I’m posting and HOW ON EARTH to pronounce it?
Don’t worry we were in the same boat. EXCEPT it was more embarrassing because we tried to pronounce it in front of a Spanish waitress, not just sitting in front of a computer alone and talking out loud. ?
It’s like this SAL-MORE-EH (like how us Canadians would say that word)-OOHHH (like if you’re surprised)
Look at you go being a fluent Spanish person. <– Which is a HUGE stretch but just trying to start your weekend off on the right foot.
If you’re scrolling through the photos, you’re probably looking at them and going “why is she sharing a bowl of red soup with us? This doesn’t look super special or really super magical and appetizing”
BUT just like the cod scrambled eggs from Monday and Wednesday’s Pan Con Tomate, this Salmorejo Recipe is packed with simple but FULL-BODIED flavor that is just so darn satisfying. It was yet another food that we tried in Spain that we didn’t think would end up being a favorite, but here we are.
What is Salmorejo?
Salmorejo is a cold Spanish soup that is tomato based. It originated in Córdoba Spain (which was our favorite city!) so if you go there it is called “Salmorejo Cordobés.”
It is made from tomatoes, oil and garlic (like everything there) but the secret ingredient is that it’s thickened with bread.
Because we all know that carbs make everything better.
It’s similar to Spain’s other cold soup, Gazpacho, but it’s thicker, creamier and (I think) a whole lot more flavorful!
Once it’s all pureed up, you let it sit in the refrigerator overnight to really develop all these amazing deep, rich flavors that are a little sweet from the tomato and a little tangy from the vinegar but SUPER smooth and sultry thanks to a whollop of olive oil.
Once it’s thick and cold you simply serve it with chopped ham and hard boiled egg and SLURP UP.
This cold tomato soup is the perfect, refreshing way to beat the heat this SUMMER and you will look super-ultra fancy if you serve it to guests because they will have Z-E-R-O idea what it is and they will think you are SUPER cultured.
Even better is that it’s one of those recipes that is BEST to make a day ahead so super prepared you can have an extra glass of (Spanish?) wine with friends instead of missing out and slaving in the kitchen. HIGH FIVE.
Because of all the bread going on, it’s a really filling soup. You know when you eat a bowl of crockpot vegetable soup and then you’re hungry like 20 minutes later? This soup is NOT THAT.
You can eat a bowl of this and be full for HOURS.
Or you could serve it as a side and adult-i-fy a grilled cheese. Just make salmorejo instead of tomato soup for dunkin’
You’re welcome, the sequel.
Whatever you do, you gotta add a little salmorejo to your Summer eatin’.
Pinky promise that the hardest part is pronouncing it right.
Other Recipes You Might Like:
- 8 Medium Tomatoes
- 1 Medium baguette
- 1 Cup Good quality olive oil
- 1 Clove Garlic
- 1 Splash red wine vinegar (I thought it needed a few good splashes)
- 1 Pinch of salt (I thought it needed a few large pinches)
- 2 Hard boiled eggs
- Sliced Serrano Ham OR 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. Cover and chill at LEAST 2 hours, but best overnight.
- Serve in small bowls with diced hardboiled egg and sliced ham as condiments.
Tips & Notes:
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