Savor the Refreshing Taste of Salmorejo, Spain’s Beloved Chilled Tomato Soup

In Spain, there is a lesser known chilled tomato-based soup called Salmorejo. While it has fewer ingredients than gazpacho, it is just as flavorful and creamy, thanks to the addition of savory ham and hard-cooked egg as toppings.

The version of Salmorejo that we tasted in Seville had a thick and dip-like consistency, but was still refreshing and silky, with a bright flavor that complemented the ham and creamy egg. It was a truly delicious combination.

For our version of Salmorejo in our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we recommend using peak-season, perfectly ripe tomatoes. If tomatoes are not in season, Campari or cocktail tomatoes are a good substitute as they are reliably sweet year-round.

In addition to good-quality tomatoes, high-quality extra-virgin olive oil is essential for excellent results. Make sure to use an olive oil without any bitter or harsh notes. Bread is used to thicken the soup and give it a creamy consistency. Choose a crusty, country-style loaf with a relatively soft interior so that the bread blends easily into the soup. Don’t forget to remove the crust before using.

To balance the richness of the olive oil, a teaspoon of sugar brings out the natural sweetness of the tomatoes and a few tablespoons of sherry vinegar add a tangy flavor to the soup.

When serving Salmorejo, it’s best to chill the soup bowls beforehand to keep the soup cold for as long as possible. And remember to taste the soup for seasoning after chilling, as the flavors can become muted. It may need additional salt and pepper to taste.

Here is the recipe for Andalusian tomato and bread soup:

Start to finish: 15 minutes, plus chilling

Servings: 4

Ingredients:

– 2 pounds ripe tomatoes (see headnote), cored
– 2½ ounces country-style white bread (see note), crust removed, torn into small pieces (about 1½ cups)
– ½ medium red bell pepper, stemmed, seeded and chopped
– 1 medium garlic clove, smashed and peeled
– 1 teaspoon white sugar
– 3 tablespoons sherry vinegar, plus more to serve
– Kosher salt and ground black pepper
– ¾ cup plus 1 tablespoon extra-virgin olive oil, plus more to serve
– 4 thin slices prosciutto (2 ounces), torn into pieces
– 4 hard-cooked eggs, peeled and quartered (optional)
– ¼ cup finely chopped fresh flat-leaf parsley

Directions:

In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, and 1 teaspoon each of salt and pepper. Blend on high until completely smooth, about 1 minute. With the blender running, gradually add ¾ cup of olive oil. Transfer to a large bowl, taste, and season with salt and pepper. Cover and refrigerate for 2 to 4 hours, until well chilled.

While the soup chills, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes. Transfer the prosciutto to a paper towel-lined plate to cool, then roughly chop it.

Taste the chilled soup again and season with salt and pepper if needed. Ladle the soup into chilled bowls and top with the chopped prosciutto, hard-cooked eggs (optional), and parsley. Drizzle additional olive oil and vinegar as desired.

Enjoy!

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