Salmorejo is a traditional Spanish soup from Andalusia. It is made with tomatoes, bread, olive oil, garlic, and vinegar. It is usually served cold.


-1 kg of ripe tomatoes
-1/2 a stale baguette
-2 cloves of garlic
-100 ml of olive oil
-50 ml of white vinegar


1. Peel the tomatoes and remove the seeds.
2. Roughly chop the bread and garlic.
3. Put the tomatoes, bread, garlic, olive oil, vinegar, and salt into a blender and blend until smooth.
4. Chill in the fridge for at least an hour.
5. Serve cold, with a garnish of your choice.

Potential changes & improvements

-You could add more garlic if you wanted a more intense flavour.
-If you can’t find ripe tomatoes, you can use canned tomatoes.
-If you want a thinner soup, you can add more olive oil or vinegar.

What other food it works well with

-Cold meats

Common Mistakes

-Not blending the soup enough – it should be completely smooth.
-Adding too much garlic – start with two cloves and add more to taste.
-Not chilling the soup – it needs to be cold when served.

Nutritional Information

-1 serving = 1/2 a cup
-Calories: 107
-Fat: 10 g
-Saturated Fat: 1.5 g
-Cholesterol: 0 mg
-Sodium: 107 mg
-Carbohydrates: 5 g
-Fiber: 1 g
-Sugar: 2 g
-Protein: 1 g


-Olive oil
-White vinegar

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