Most people probably aren’t familiar with gazpacho’s thicker, creamier cousin. While gazpacho is a cold tomato and vegetable soup (often consumed straight from the glass like a juice), salmorejo is simply fresh tomatoes and perhaps a clove of garlic, blended with stale bread, extra virgin olive oil, and sherry vinegar.


Cuisine: Spanish

Serves: 4

Salmorejo Andaluz
Ingredients 4 persons
300 g bread
1 kg Medium tomatoes
1 clove Clove of garlic
1 splash Sherry vinegar or red wine vinegar
1 cup Extra Virgin Olive Oil
2 Units Hard boiled eggs
100 g Jamòn


Having in mind that he quality of the tomatoes is one of the most important factors in the taste, you can start scalding them: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

Add bread. Let the bread soak either in the tomato juice or in a little water.

Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.

Add Oil.

Taste and adjust levels of salt, vinegar, garlic, and bread.


Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments.

Serve cold and… Enjoy!