Salmorejo is not gazpacho. People confuse them. Gazpacho has more vegetables, a thinner texture, more acidity. Salmorejo is just tomatoes, bread, garlic, vinegar, and olive oil, blended until thick and smooth and cold. Spanish in origin, specifically from Cordoba. It is a summer staple for good reason: ripe tomatoes, no cooking, twenty minutes of work. Marcona almonds as a garnish is a departure from the traditional jamón and egg, but So good. Better for a dinner party where you don’t know what everyone eats.
How to Make Cool and Creamy Salmorejo Soup
Use stale bread
Day-old baguette soaks into the tomato mixture and gives the soup its thick, almost velvety body. Fresh bread does not break down the same way. Let it soak a full 20 minutes before re-blending.
Strain it
Pass the blended soup through a fine sieve before chilling. This removes the tomato skins and any remaining bread fiber. The difference in texture between strained and unstrained is significant. 
Cool and Creamy Salmorejo Soup
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Simple yet elegant, this chilled tomato soup highlights the best of summers bounty.
Perfect for a light lunch or a refreshing appetizer.
Ingredients
- 6-8 medium-sized vine ripe tomatoes, quartered
- 2 cloves garlic
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cups (60 ml) EVOO
- 1/3 of a day old baguette, cubed
- Salt
- Pepper
- slivered Marcona almonds for garnish
Instructions
- Puree the tomatoes, garlic, vinegar, and EVOO in a blender until chunky.
- Transfer the mixture to a bowl, add the cubed bread, and let it soak for 20 minutes.
- Return the mixture to the blender and puree until smooth. If too thick, add a little water and EVOO.
- Season with salt and pepper and strain through a sieve.
- Ladle the soup into bowls, sprinkle with Marcona almonds, and drizzle with EVOO.
Notes
- For a smoother soup, remove the skins from the tomatoes before blending.
- If you don’t have Marcona almonds, toasted slivered almonds or sunflower seeds make a great substitute.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors will deepen.
- Prep Time: 15 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
Frequently Asked Questions
What kind of bread should I use?
A day old white baguette or any crusty white bread works best. The bread needs to be slightly stale so it absorbs the tomato mixture without turning gummy. Avoid whole wheat or seeded breads, as they change the flavor and texture.
How is salmorejo different from gazpacho?
Salmorejo is thicker and creamier because of the bread. It also uses fewer vegetables, focusing almost entirely on tomatoes, garlic, and olive oil. Gazpacho typically includes cucumber, pepper, and more vinegar.
How long does salmorejo keep in the fridge?
It stays fresh for 2 to 3 days in a sealed container. The flavors actually improve after a few hours of chilling, so making it ahead is a good move.
