What is Salmorejo?
Salmorejo is a typical Andalusian tomato-based soup that is served cold. While there are many varieties of this dish, this is my favorite version based on the recipe my husband’s family makes here in Sevilla.
What’s the difference between Salmorejo and Gazpacho?
While both are delicious tomato-based Spanish soups, gazpacho is a bit more liquid using vinegar for a touch of acidity with a blend of vegetables such as cucumber, tomato, onion, peppers, and more. Salmorejo, on the other hand, is most commonly made using tomatoes, bread, and garlic with extra virgin olive oil.
Gazpacho is normally a refreshing drink whereas salmorejo is eaten out of a bowl with Iberian ham and egg served over it with a drizzle of local olive oil.
What bread is best to use for this recipe?
When making this recipe in Andalusia, we usually use a type of dense white bread called pan candeal (although it goes by many other names as well). It has a high protein content and less water and gluten content than other flours giving it its distinct texture.
But, if you’re not in Spain and want to make this recipe, I would suggest you use a French baguette or Italian-style longer loaf of bread. The key is that you use stale bread! If you have bread in the freezer you’ve been meaning to use up, check out my guide to reheating frozen bread.
Can I use another type of oil such as avocado or vegetable?
Personally, I’ve never tried it because I think it won’t have that authentic taste. But, if you do, let me know how it goes!
How Do You Serve Salmorejo?
Salmorejo is best served individually in small bowls topped with hard-boiled egg, Iberian ham, and a drizzle of olive oil. However, you can add on minced vegetables if you prefer.
I love to serve Salmorejo with Tortilla Española, a potato omelet, or with crackers, fresh bread, cheese, and meat.
Andalusian Salmorejo
Equipment
- Immersion blender or standard blender
- large bowl
Ingredients
- 8-10 Red Roma tomatoes (or other variety of similar size) peeled and chopped, Note: The redder in color the better!
- 5 cloves Fresh garlic minced, Note: Using garlic powder has an artificial taste, always use fresh cloves!
- 1/2 cup Extra Virgin Olive Oil
- 2 tsp Salt
- 1 cup Day-old stale candeal bread (200g) Note: Subs include baguette, Italian-style bread, and bread rolls.
Toppings
- sliced hard-boiled eggs
- drizzled olive oil
- Spanish ham
- sliced tomato or green pepper
Instructions
- Tear the stale bread into small pieces, about thumb size, and let it sit in a bowl of shallow water to soften slightly. Let sit about 5 minutes.
- Meanwhile, peel and chop tomatoes, mince garlic and place into a large bowl. Remove bread from the water and add into the bowl.
- Pour oil and salt over the top. Using an immersion blender or a stand blender, mix everything together and adjust oil and salt to taste! Note: If it is too liquid, add in a little bit more bread until it reaches the desired thickness.
- Cover and let chill in the fridge at least 1 hour. Serve and enjoy topped with hard-boiled egg, minced pepper, or ham and drizzle with extra virgin olive oil. Best served cold.