Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Salmorejo
Thicker and more velvety than gazpacho, this Córdoban tomato and bread purée is drizzled with olive oil and topped with jamón and hard-boiled egg.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Purée the Tomatoes: In a high-powered blender, process the quartered tomatoes until completely smooth.
- 2
Strain the Purée: Pass the tomato purée through a fine-mesh sieve to remove all skins and seeds, returning the smooth liquid to the blender.
- 3
Soak the Bread: Tear the stale bread into chunks and add it to the strained tomato purée in the blender along with the garlic. Let it soak for 5-10 minutes to soften.
- 4
Blend and Emulsify: Blend the tomato, bread, and garlic mixture on high speed until completely uniform. With the blender running, slowly drizzle in the extra virgin olive oil. The mixture will lighten in color and emulsify into a thick, creamy consistency.
- 5
Season and Chill: Add the sherry vinegar and salt. Blend for a few seconds to incorporate. Taste and adjust seasoning. Chill in the refrigerator for at least 2 hours until very cold.
- 6
Garnish and Serve: Pour the thick soup into shallow bowls. Generously garnish the center with diced hard-boiled egg and finely chopped Jamón Ibérico. Drizzle with a few drops of olive oil before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving475
Calories
7 g
Protein
35 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Salmorejo is the thicker, creamier cousin of gazpacho, originating in Cordoba in Andalusia. Where gazpacho is a thin, drinkable soup, salmorejo is a velvety puree of tomato, bread, garlic, and olive oil emulsified into something between a soup and a dip. It is traditionally topped with chopped jamon and hard-boiled egg, and its smooth orange color comes from the high proportion of bread and the emulsified oil.
Listahan note
This version balances enough bread for that signature velvety thickness with a generous emulsified pour of olive oil for the creamy, almost mousse-like texture Cordoba is known for.
Technique cues
- Use enough stale bread to make the puree genuinely thick; salmorejo should coat the back of a spoon, not pour like soup.
- Emulsify the olive oil in slowly at the end so the salmorejo turns pale and creamy rather than splitting into oily puddles.
- Chill it thoroughly before serving and season after chilling, since cold mutes both salt and the tomato's acidity.
Kitchen flow
- Parallel prep
- Boil the eggs and soak the bread while you core the tomatoes, so everything is ready to blend at once.
- Make-ahead
- Salmorejo keeps and even improves over a day, so make it ahead and add the garnishes fresh at serving.
- Leftover move
- Use thick leftover salmorejo as a dip for crudites or a sauce spooned over grilled vegetables or fish.
- Cleanup rhythm
- Rinse the blender immediately so tomato and bread do not dry on, then a quick soapy whirl finishes it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ripe tomatoes
the flavor and color base
Purpose: Tomatoes provide the body and color, so peak-season ripeness directly determines the result.
Handling: Core and chop; blending will break them down fully so no peeling is needed if you strain.
Adaptation: Use the best canned tomatoes off-season, draining excess liquid for the right thickness.
Stale bread
the thickener
Purpose: A generous amount of bread is what gives salmorejo its signature thick, creamy body.
Handling: Soak crustless bread and blend it in; the more bread, the thicker the result.
Adaptation: Gluten-free bread works; for a lower-carb version use fewer slices and accept a thinner texture.
Garlic
the pungent backbone
Purpose: Raw garlic gives salmorejo its characteristic bite that cuts the richness.
Handling: Use a small clove and blend it in fully; raw garlic is potent, so start light.
Adaptation: Blanch the garlic briefly for a mellower flavor if raw is too sharp.
Extra virgin olive oil
the creaminess
Purpose: A heavy emulsified pour of oil is what turns the puree pale, velvety, and rich.
Handling: Stream it in slowly with the blender running to emulsify properly.
Adaptation: A fruity, mild olive oil works best; a bitter peppery one will dominate.
Jamon and hard-boiled egg
the traditional topping
Purpose: Diced cured ham and egg are the classic garnish, adding salt, protein, and contrast.
Handling: Chop both finely and scatter over each bowl just before serving.
Adaptation: Skip the ham for a vegetarian version, or top with diced olives and a drizzle of oil.
Technique notes
- Blend it long and hard; the difference between a grainy puree and a silky one is purely blending time.
- Adjust thickness with bread, not water; adding water thins the flavor while bread keeps it concentrated.
- Finish each bowl with a generous drizzle of oil on top so it looks as rich as it tastes.
Ingredient swaps
- Gluten-free direction
- Use gluten-free bread for the thickener; the texture stays close to the original.
- Vegan option
- Skip the ham and egg garnish and top with diced cucumber and a swirl of oil for a fully plant-based bowl.
- Lower-sodium direction
- Skip the cured ham topping and lean on garlic and good oil for flavor.
Serve alongside
- Crusty bread
- Marcona almonds
- Manchego cheese
- Spanish tortilla
- Chilled fino sherry
- Crisp Verdejo
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to three days; stir before serving as it may thicken further. It does not freeze well due to the raw tomato and emulsified oil separating. Serve well chilled, never warm.
Equipment
- High-powered blender
- Fine-mesh sieve for extra smoothness
- Small pot for boiling eggs
- Chilled serving bowls
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