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Spanish

Salmorejo

Non-vegetarian

Salmorejo cordobés

A thick, velvety chilled soup from Córdoba of ripe tomatoes blended with bread, garlic and plenty of olive oil, topped with chopped egg and ham.

Salmorejo is a Spanish soup from Spain, ready in about 2 hours 15 minutes and made with tomato, crusty bread / baguette and olive oil. It serves 4 and is rated beginner to cook.

Start cooking
Cordoban salmorejo
Photo: P.Lechien / Wikimedia Commons · CC0-1.0
Prep
15 min
Cook
0 min
Rest
2 h
Total
2 h 15 min
Serves
4
Level
Beginner
Calories
425

Ingredients

4 servings

To serve

Equipment

Method

  1. Step 1

    Blend the tomatoes (opens in a new tab) until completely smooth, then pass through a sieve for a silky texture if your blender (opens in a new tab) isn't powerful.

  2. Step 2

    Tear in the bread and leave it to soak for 10 minutes. Add the garlic (opens in a new tab), vinegar and salt and blend again.

    • 12 min

  3. Step 3

    With the motor running, pour in the olive oil (opens in a new tab) in a slow stream until the soup is thick, pale and creamy.

    • 2 min

  4. Step 4

    Chill for at least 2 hours. Meanwhile, if using eggs (opens in a new tab), lower them into simmering water for 10 minutes until hard-boiled, cool in cold water, peel and chop.

    • 120 min
    • medium heat

  5. Step 5

    Serve cold, topped with the chopped egg (opens in a new tab), ham and a thread of olive oil (opens in a new tab).

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Córdoba (Andalusia), Spain · Well documentedMore food from Spain
Dish
Lunch · Dinner · Soups · Appetizers & starters
Cooking method
Blended, No-cook
Taste
fresh, creamy, tangy, garlicky
Diet
Dairy-free · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Egg-free, Pork-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Tomato · Crusty bread / baguette · Garlic · Wine vinegar
Techniques
Simmering · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Eggsfrom egg
  • Contains: Wheatfrom crusty bread / baguette
  • Contains: Glutenfrom crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

425 kcal per serving

Calculated

1 serving ≈ 334 g · recipe makes 4

Where the energy comes from

  • Protein 7%
  • Carbohydrate 33%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy425 kcal127 kcal
Protein7.6 g2.3 g
Carbohydrate36 g10.8 g
Net carbohydrate31.9 g9.6 g
Sugars8.9 g2.7 g
Added sugars0 g0 g
Fibre4.1 g1.2 g
Fat29 g8.7 g
Saturated fat4.1 g1.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium897 mg269 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
657 mg
Calcium
54 mg
Iron
2.8 mg
Magnesium
44 mg
Vitamin A (RAE)
105 µg
Vitamin C
35 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
123 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: egg, prosciutto / dry-cured ham.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Salmorejo is much thicker than gazpacho — it should hold a topping on its surface.

Common mistakes

  • Too much garlic; one clove is plenty and it intensifies as it chills.

Food safety

  • The eggs are fully hard-boiled; keep the soup and toppings refrigerated and don't leave them out for more than 2 hours.
  • Cured ham keeps best wrapped in the fridge; add it just before serving.

Storage

  • Keeps 2 days covered in the fridge (without the toppings).

Variations

  • Porra antequerana (Spain): An even thicker version from Antequera, served almost like a dip.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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