Introduction
While Gazpacho is Spain’s most famous chilled soup, Salmorejo is its lesser-known but equally delicious cousin. Originating in Córdoba, this thicker and creamier cold tomato soup has gained widespread popularity across Spain and beyond. Made with fresh tomatoes, stale bread, olive oil, and garlic, Salmorejo is smooth, satisfying, and bursting with Mediterranean flavor.
In this 2025 guide, we’ll explore Salmorejo’s history, ingredients, health benefits, and step-by-step recipe. Whether you’re a food blogger, a home cook, or simply craving authentic Spanish cuisine, this article has everything you need to master Salmorejo.
History and Origins of Salmorejo
Salmorejo has humble beginnings in the Andalusian region of southern Spain, particularly in the city of Córdoba. Traditionally made with a mortar and pestle, it was a practical way to use up stale bread and ripe tomatoes during the hot summer months. Unlike Gazpacho, which is light and chunky, Salmorejo is blended into a thick, creamy emulsion that almost resembles a tomato mousse.
Over the years, it evolved from a peasant dish into a gourmet starter served in top-tier Spanish restaurants. Its simplicity, affordability, and rich texture have earned it a special place in modern Mediterranean cuisine.
Ingredients (Serves 4-6)
- 1 kg ripe tomatoes (Roma or vine-ripened)
- 150g day-old white bread (no crust)
- 100 ml extra virgin olive oil
- 1 garlic clove
- 1 tablespoon sherry vinegar (or red wine vinegar)
- Salt to taste
Traditional Toppings:
- Chopped hard-boiled egg
- Serrano ham or prosciutto (optional)
How to Make Salmorejo (Step-by-Step Guide)
Step 1: Prep the Tomatoes
Blanch the tomatoes in boiling water for 30 seconds, then transfer to ice water. Peel and core them, then cut into chunks.
Step 2: Soak the Bread
Soak the bread in a bit of water until soft. Squeeze out excess water before using.
Step 3: Blend to Creamy Perfection
In a blender, combine the tomatoes, garlic, soaked bread, vinegar, and a pinch of salt. Blend until very smooth.
Step 4: Emulsify with Olive Oil
With the blender running, slowly drizzle in the olive oil until the mixture thickens and becomes creamy.
Step 5: Chill and Serve
Refrigerate for 2–3 hours before serving. Garnish with chopped boiled egg and ham if desired. Serve cold.
Why Salmorejo Is Trending in 2025
Salmorejo checks all the boxes for modern eaters:
- Plant-based and vegetarian friendly (when served without ham)
- Rich in antioxidants and heart-healthy fats
- Perfect for low-cook, hot-weather meals
- Ideal for the Mediterranean diet
In an age where minimalism and nutrition meet, Salmorejo is the kind of dish that makes it from grandma’s kitchen to Instagram food blogs.
Salmorejo vs. Gazpacho: What’s the Difference?
- Texture: Salmorejo is thick and creamy; Gazpacho is lighter and more liquid.
- Ingredients: Gazpacho often includes cucumber, bell pepper, and onion. Salmorejo sticks to tomatoes, bread, garlic, and oil.
- Serving Style: Salmorejo is usually served in a bowl with toppings; Gazpacho can be sipped like a drink.
Conclusion
Salmorejo is more than a soup—it’s a creamy celebration of Andalusian culture and simplicity. As more people embrace clean eating and seasonal cooking, this chilled Spanish classic is having its moment in 2025.
Whether you’re serving it as a light lunch, a starter at a dinner party, or meal prepping for summer, Salmorejo is easy to make, healthy, and utterly delicious.
Buen provecho!