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Salmorejo – Cold Tomato Soup

This cold tomato soup was, and still is a firm family favorite when the weather begins to turn hot. It was always on the table whenever we ate at my Grandmother’s, and I have fond memories of sitting round the family table happily eating this, as my parents and grandparents dissected the latest crisis, and put the world to right.Β  As I try to never break with tradition (with the things that really count), this soup is always in my Fridge whenever the weather turns warm, and always graces my family table during the summer months.

A cousin to the world famous Gazpacho, I find Salmorjeo soup to be smoother and creamier in texture and because of this, its the perfect cold soup for any occasion.


1kg - 2.2 lbs - Ripe tomatoes
125ml - 1/4 cup Olive Oil - I like using Extra Virgin, but as long as its olive oil you should be OK.
150g - 5 ounces - day old bread - preferably this should be a rustic type bread what is typically know as masa dura locally.
1 garlic clove chopped
1-2 tablespoons Apple Cider Vinegar, or White wine Vinegar
1 chopped hard boiled egg and chopped pieces of Serrano ham to decorate


Peel and chop you tomatoes. If you don't peel your tomatoes you might end up with bits of the skin left in your soup, so in my opinion its worth spending those extra five minutes peeling them.
Break of cut up your bread into small pieces.
In a blender, place the tomatoes, garlic, and vinegar, and blend for around some two to three minutes, until your ingredients are smoothly blended together.
Add in the bread, and once again blend until all the ingredients are smoothly mixed, around another one or two minutes.
Very slowly, incorporate the oil whilst blending on a slow setting, until it is completely integrated and the mix emulsifies slightly. You will not a slight change in the colour of your soup as this turns creamier.
Before serving give the soup a good mix, and adjust seasoning. Once served, top the soup with a generous dose of hard boiled egg and chopped Serrano ham
Delicious Salmorejo served at the cosykitchencorner.
    • Stephen
    • May 21, 2017

    OMG Jessica’s salmorejo is the best I’ve ever tasted. Smooth and creamy. Perfect!! I was lucky enough to eat that bowl you see in the picture. Delicious.
    Stephen [P.S. available for tasting at short notice πŸ™‚ ]

      • admin
      • May 21, 2017

      Thank you 😘😘

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