Salmorejo (Silky Spanish Tomato Soup)

Salmorejo is a silky, refreshing cold tomato soup from southern Spain. It is similar to gazpacho, but richer, smoother, and more focused in flavor.

Traditionally made with ripe tomatoes, garlic, olive oil, and a splash of sherry vinegar, this version is blended until creamy and chilled until perfectly cold. We use white beans instead of bread to thicken the soup slightly, keeping it light while still giving it that luxurious texture.

It’s simple, vibrant, and one of the best ways to enjoy tomatoes at their peak.

What is Salmorejo

It is a celebration of Spain’s prized vegetable – the tomato. Salmorejo is from Cordoba in Andalucia, the southern region of Spain where most of the months are warm. The soup is served typically as a small shot before a larger meal or as a tapa, garnished with hard boiled egg, jamon iberico and crushed almonds. 

Unlike traditional gazpacho, which combines several raw vegetables, salmorejo is all about the tomato. The result is smoother, more balanced, and less likely to feel bitter or heavy.

If you love Gazpacho we have a White Gazpacho Recipe that will blow you away!

Tips for Making this Refreshing Salmorejo Recipe

The Best Ingredients

There are only a handful of ingredients in this recipe. Be sure to use the best ingredients you can find. We like using organic tomatoes on the vine. They should be very ripe. You don’t want them to be too soft but you want the natural sugars to be developed and intensified. Although you will eventually chill the soup, leave your tomatoes on the counter for this recipe. The will stay soft and ripe. 

The sherry vinegar in the soup is a must. I always like to say you can start with half of what is in the recipe. It may seem like a little bit but a little goes a long way. Plus, the more it sits, the more it intensifies. 

The white beans are our variation. Salmorejo, much like gazpacho, often uses bread to thicken the soup. But why weigh down such a light soup? White beans thicken it just enough and keep the recipe gluten free and low carb.  

Chill It 

There is no cook time for this recipe but it is replaced by time in the fridge. It’s important to chill your soup. Yes, it tastes better cold. A room temperature salmorejo just isn’t as satisfying. Most importantly, the flavors need time to develop. The blended tomatoes are like sponges soaking up all the flavors around them. Chilling in the fridge gives them a chance to come together. There is such a thing as chilling it for too long. After two days the ingredients will start to separate and not have the same texture. 

To strain or not to strain

The beauty of Salmorejo is in the silky rich texture. It’s not too thick and not too thin. The secret is straining the soup in a medium mesh sieve. Ideally it will have holes that are not too big and not too small. A sieve that is very fine will give you a Salmorejo that is very liquidy. If this is all you have then I would recommend not straining at all. A little bit of texture is better than a strained version that will resemble more of a juice than a soup. Many recipes will tell you to blanch the tomatoes in boiling water and peel them to achieve the perfect consistency and avoid straining, but I’d rather strain it than have to turn on my stove in the hot summer days. 

What to Serve with Salmorejo

If you love tapas check out our other recipes that are a perfect match to this recipe. 

• Pan Con Tomate
• Chorizitos En Cidra
• Garbanzos Fritos
• Camarones Al Ajillo
• Tortilla Española
• Bacon Wrapped Dates