Portions: 4 portions Calories: 279kcal |
The summer heat in southern Spain is no joke; it's no surprise that it boasts many famous cold soups, perfect for those days. Salmorejo cordobés (from Córdoba) is one of those, and it is my favorite cold soup with its milder taste and creamy texture.
By - Revised . Original Jul 20, 2025.
Salmorejo Recipe | Spanish Soup.
Why we ❤️ it
- It has a lovely creamy texture, it's great to serve as a cold soup, or served as a dip.
- Salmorejo has milder flavors than Gazpacho soup, so I find it more refreshing.
- This is a light meal that is perfect for summer days as it doesn't require cooking.
- This is an authentic Spanish recipe.
Salmorejo Recipe | Spanish Soup
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Utensils and tools
Ingredients
- 1½ loaves mini-baguette bread, or ½ baguette (see notes further down)
- 1 clove garlic, peeled
- 1 cup very cold water
- ½ tablespoon salt, (may need more, to taste)
- 3 pounds tomato, [1.4 kilograms] (very red tomatoes in vine)
For garnishing
- 4 slices Jamón serrano, (Spanish cured ham) minced
- 2 mini-baguette bread, or 1 baguette cut into slices
- 4 eggs, hard-boiled, peeled, and minced
Preparation
1. Chop tomatoes
- Chop the tomatoes discarding the white part and the seeds.
2. Chop bread
- Separate the bread crust from the crumb.⚠️ We'll only use the soft crumb, but you can dice and toast the crust to serve as croutons (optional).
3. Blend
- Combine the soft bread crumb garlic, cold water, and chopped tomatoes in the blender and mix until til it turns into a thick cream. Season with salt to taste.💡 By adding more or less water you can make it into a creamy soup, or make it thicker to serve as a dip.Keep the soup chilled till. you serve it.
4. Toast ham
- Heat a frying pan over medium-high heat. Add the ham and cook stirring until they are crispy.Set aside.
5. Serving
- Serve the chilled soup equally portioned in 4 bowls. Garnish with the ham bits and boiled eggs.Serve the bread slices on the side.
Top tips
- Picking tomatoes: Try to use the ripest tomatoes you can find, the color and taste of good gazpacho soup will depend on it.
- Picking bread: You'll need bread with hard crust and soft crumb.
- Leftovers: In my opinion, gazpacho tastes even better when rested and served the next day, so leftovers won't go to waste.
Serving suggestions
You can serve this gazpacho with its classic "tropezones" (croutons, minced onion, bell pepper, and cucumber) as a light main dish, with a piece of bread on the side, or as the starter before the main course.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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