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Salmorejo (Spanish Chilled Tomato Soup)

Cool, creamy, and packed with bold tomato flavor, this Salmorejo is the kind of dish that feels like pure comfort in a bowl. With just a handful of simple ingredients and a blender, it comes together with very little hands-on effort.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 445.9
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds ripe tomatoes cored and coarsely chopped
  • 5 ounces stale or lightly toasted bread crust discarded, inside torn or chopped into bite-size pieces
  • 1/3 cup extra virgin olive oil plus more for drizzling
  • 1 clove garlic crushed and peeled
  • 1 tablespoon sherry vinegar
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper plus more for serving
  • 1/3 cup cold water 80ml, add as needed
  • 2 hard-boiled eggs chopped, optional
  • 1/4 pound jamón serrano or prosciutto diced and finely chopped, optional

Method
 

  1. Add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper to a blender.
  2. Blend on high speed until very smooth and creamy, about 1 to 2 minutes.
  3. Add up to 1/3 cup cold water as needed to reach a thick, yogurt-like consistency.
  4. Cover the soup and refrigerate until chilled, at least 1 hour.
  5. Divide the chilled soup among 4 serving bowls.
  6. Garnish with chopped hard-boiled eggs and finely chopped jamón serrano or prosciutto if using.
  7. Drizzle with olive oil, sprinkle with freshly ground black pepper, and serve cold.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. For a thicker sauce, omit the water and spoon over grilled salmon or grilled chicken breast. Serve with crusty bread or a simple green salad.