`Salmorejo (Chilled Tomato Soup with Herbed Olive Oil) |

Salmorejo (Chilled Tomato Soup with Herbed Olive Oil)

Salmorejo is a chilled Spanish soup based on ripe tomatoes, bread and olive oil. It's perfect as an appetizer, but hearty enough for an entrée.
Salmorejo (Chilled Tomato Soup with Herbed Olive Oil)
Oct. 25, 2020
Christina Mercado

Salmorejo is a clas­sic chilled tomato soup from the south­ern region of Spain. Unlike gaz­pa­cho, the base of this soup is sim­ple with just-ripe toma­toes blended with dense white bread and olive oil. Add a hint of gar­lic, salt and pep­per, and you’re ready to go!


Spanish Chilled Tomato Soup with Herbed Olive Oil

5 from 2 votes
Course: Soups, AppetizersCuisine: SpanishDifficulty: Easy


Prep time


Chill Time



This quick chilled tomato soup is creamy and hearty, high­light­ing the sweet­ness of ripe toma­toes. Make this soup ahead of time and enjoy as an appe­tizer or alone as an entrée when topped with Serrano ham!


  • 2 lbs toma­toes, ripe

  • 1/2 loaf white bread

  • 2 cloves gar­lic

  • 1 tbsp extra vir­gin olive oil

  • 1 tsp sherry vine­gar

  • 1 tsp sea salt

  • 1/4 tsp black pep­per

  • 1 each whole egg

  • Herbed Olive Oil
  • 2 Tbsp extra vir­gin olive oil

  • 1/8 tsp cayenne pep­per

  • 1/4 tsp paprika

  • 1/4 tsp oregano

  • 1/2 each bay leaf


  • For herbed Oil: In a small sauté pan gen­tly heat up olive oil with the spices. Cook at low heat for 15 min­utes. Remove from heat and set aside.
  • Cut the toma­toes and bread into chunks. Be sure to remove the crust of the bread. Slice gar­lic into thin pieces.
  • In a food proces­sor, blend toma­toes, bread, gar­lic, olive oil, vine­gar, salt and pep­per until smooth. Chill soup for 30 min­utes to 1 hour in the refrig­er­a­tor.
  • Meanwhile, boil the egg for 7 min­utes. Remove from the shell and cool for 15 min­utes before chop­ping into small pieces. Set aside.
  • To Serve: Pour chilled soup into bowls, top with herbed oil, chopped egg and fresh herbs.


  • Try this soup with a sweet and spicy Hojiblanca for an added layer of fla­vor!

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