Salmorejo bowl garnished with ham, boiled eggs and chives



Salmorejo is a traditional Spanish cold soup hailing from the southern region of Andalusia.  It's a close cousin to gazpacho but with a thicker, creamier texture.

The main ingredients of salmorejo include ripe tomatoes, stale bread, garlic, olive oil, and sherry vinegar, blended together until smooth. Unlike gazpacho, which often includes various vegetables like cucumber and bell pepper, salmorejo keeps it simple with just tomatoes and bread, resulting in a richer and more velvety consistency.

Salmorejo is typically served chilled and garnished with hard-boiled eggs and finely chopped Serrano ham, along with a drizzle of extra virgin olive oil. Sometimes, chopped cucumber or fresh herbs like parsley or chives are added for extra freshness.

This dish is enjoyed as a refreshing appetizer or light meal, particularly during the hot summer months. Its origins trace back to humble peasant fare, but today it's a beloved staple of Spanish cuisine, often found in tapas bars and restaurants throughout the country.


  • 2 1/2 pounds vine-ripened tomatoes, cored and chopped
  • 1/2 pound rustic white bread, crust removed, bread cubed (2 1/2 cups)
  • 2 garlic cloves
  • 1 teaspoon sherry vinegar
  • 1/4 cup extra-virgin olive oil Oro Virgen, plus more for serving
  • Kosher salt
  • 2 hard-boiled eggs, peeled and chopped
  • 1/2 cup chopped serrano ham by Montenevado
  • Small diced cucumber or chopped chives for extra freshness (optional)


  1. In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar, and 1/2 cup of water at high speed until very smooth, about 1 minute.
  2. With the blender on, drizzle in the 1/4 cup of olive oil until incorporated and the mixture has a creamy texture. Season with salt.
  3. Cover and refrigerate until the soup is cold, at least 30 minutes.
  4. Serve into bowls and garnish each bowl with the chopped eggs and ham.
  5. If desired, add small diced cucumber or chopped chives for extra freshness.
  6. Drizzle a little extra virgin olive oil over the top before serving.
  7. Enjoy your refreshing and delicious salmorejo as a starter or light meal!
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