Salmorejo Recipe
chilled tomato soup, thickened with bread, finished with olive oil and toasted croutons
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Ingredients
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Soup
Garnish / Croutons
Method
Soup
- 1
Prepare tomatoes
Bring a medium pot of water to a boil. Score a small X at the base of each tomato. Blanch tomatoes 20–30 seconds, then transfer to an ice bath. Peel and discard skins, remove cores, and roughly chop tomatoes. Reserve juices.
- 2
Soak bread
Place torn bread pieces in a bowl and pour 50 ml of the reserved tomato juices (or cold water if needed) over them. Let sit 5 minutes until softened.
- 3
Combine and blend
In a blender or food processor, add peeled garlic, softened bread (squeeze out excess liquid if extremely soggy), chopped tomatoes with their juices, vinegar, and 60 ml of olive oil. Purée on high until completely smooth and emulsified, about 2–3 minutes. Stop and scrape down sides as needed.
- 4
Adjust texture and season
Taste and stir in salt. If the soup is too thick, add up to 100 ml cold water a little at a time until you reach a thick, velvety but pourable consistency. With the blender running on low, drizzle remaining 40 ml olive oil to further emulsify and create a glossy texture.
- 5
Chill
Transfer the salmorejo through a fine-mesh sieve into a bowl or pitcher, pressing with a spatula to remove seeds/fibers for extra smoothness (optional). Cover and chill in the refrigerator at least 2 hours or until very cold. Chilling concentrates flavors—taste again and adjust salt or vinegar before serving.
Garnish / Croutons
- 6
- 7
- 8
