Cheese Trays



Salmorejo is a zingy, cold vegetable soup, originating in Córdoba, Spain. Similar to a traditional tomato gazpacho, this recipe is richer and smoother.

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At a glance

4 oz stale artisan bread, crust removed, cut into large chunks (save crust for garnish)
1 c milk
3 lb ripe tomatoes, preferably Roma, cored, cut into quarters
1 green pepper, seeded, cut into chunks
1 red onion, peeled, cut into chunks
1 garlic clove, coarsely chopped
½ c best quality extra virgin olive oil
salt to taste
2 T or more red wine vinegar or Jerez (sherry) vinegar

bread crust, diced small
Serrano ham, finely diced
hardboiled egg, finely diced



Soak bread in milk until tender then wring out and set aside. Discard milk.

In a large bowl, combine all ingredients. Working in batches in a blender or food processor, purée the vegetables until a thick and creamy consistency is achieved. Strain the purée through a fine mesh strainer, pushing on the solid to release as much liquid and flavor as possible. Discard solids and repeat puréeing until all batches are done.

Using a whisk, mix the Salmorejo so it is homogenized. Taste and adjust seasonings. There should be a balance of sweetness from the vegetables, tartness from the vinegar and saltiness. Cover and set in the refrigerator until well chilled. Stir then divide into serving bowls.

For garnish, sauté the bread crust pieces in a small skillet with some olive oil over med-low heat until deep golden in color and very crispy, approx. 20 min. Set aside to cool. Place a small amount of each garnish atop of each serving, or set the garnishes alongside the Salmorejo when serving.

Recipe Author/Pairings

Recipe courtesy of visiting Chefs Francisco Alonso Martín-Hinojal and Pablo Gómez de Diego of Castile y León, Spain.


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