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Salmorejo – Spanish Chilled Tomato Soup

  • Author: Sylvie Taylor
  • Prep Time: 1 hour 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6
  • Category: Main, Summer
  • Cuisine: Spanish Food


Salmorejo was made for days when you are too hot to even put together a sandwich and it couldn't be easier to make!


8 plum tomatoes, halved, cored and seeded
1 small baguette, cut or torn into pieces
1/2 small onion
1 garlic clove
1 cup olive oil
4 tablespoons sherry vinegar
To Serve
80 grams / 2.8 ounces, parma ham, finely chopped
2 hard boiled eggs, finely cubed


  • Place the tomatoes, baguette, onion and garlic clove in a large bowl.
  • Cover with boiling water and set aside for 1 hour.
  • Set aside 1 cup of the water the tomatoes and bread have soaked in and drain the remaining water away.
  • Place the tomatoes, onion, garlic, olive oil and vinegar in a blender and squeeze the baguette pieces of water, adding to the blender along with the cup of water.  Add salt and pepper and blend until smooth.
  • Pour into serving dishes, add the cubed ham and eggs.
  • Serve.


Bowl: The type of bowl needed for the quantity of tomatoes and other ingredients to soak and lightly cook needs to be quite large, if you don't have a bowl big enough you can definitely pop all ingredients and the boiling water into a pot.

Parma ham sub: The parma ham adds necessary saltiness to this soup, if you cannot source it then bacon is a great salty sub here.

Onion flavor: The onion is only slightly cooked in this dish so does add quite a strong flavor that leans more towards raw onion, if you don't like that flavor you could lightly cook the onion prior to soaking the ingredients.

Adapted from


  • Calories: 418 calories per serve