Traditional Salmorejo – Andalusia’s Creamy Cold Tomato Soup
This is a beloved summer dish in southern Spain, especially in Córdoba. It’s silky, refreshing, and deeply satisfying—like gazpacho’s richer cousin. Here's how we make it in my family:
Ingredients:
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1 kg ripe Roma tomatoes
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200 g day-old bread (white or rustic, crust removed if too hard)
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1 garlic clove (germ removed to avoid bitterness)
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100 ml extra virgin olive oil (Picual is ideal!)
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Salt to taste
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1–2 hard-boiled eggs
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Jamón serrano (or diced avocado for a plant-based twist)
Preparation:
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Chop and blend the tomatoes until smooth. Try not to add water—just let the tomatoes do their thing.
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Add the bread (preferably from the day before), garlic, and salt. Let it soak for a few minutes.
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Blend everything together until smooth and creamy.
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Slowly add the extra virgin olive oil while blending to create a silky emulsion. This is where the magic happens!
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Strain the mixture through a fine sieve to remove tomato skins and seeds, keeping only the smooth, thick liquid.
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Chill for at least 1 hour before serving.
Serve topped with chopped hard-boiled egg and jamón—or go vegan with avocado cubes.
💡 Why is olive oil so important?
It gives salmorejo its signature creaminess, body, and richness. A high-quality Picual EVOO adds peppery, fruity depth that transforms a few simple ingredients into something unforgettable.
This is summer in a bowl. Cool, creamy, and full of Mediterranean goodness. 🌿
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