Salmorejo Soup

This classic chilled Spanish soup is like a super-smooth gazpacho.
salmorejo soup

Recipe by Janet Taylor McCracken

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 baguette
  • 18 oz. (about 3 large) very ripe red tomatoes, cored and quartered
  • 1 tbsp. sherry vinegar
  • 1 small clove garlic
  • 1/2 cup fruity EVOO, plus more for drizzling
  • 2 hard-boiled eggs, chopped
  • Chopped Serrano ham (optional)


1. Cut off a 4-inch piece from the baguette. Tear into bite-size pieces (you should have about 2 cups); transfer to a blender. Add 1/2 cup water to the blender and let stand until the bread softens, about 10 minutes. 

2. Add the tomatoes, vinegar and garlic; pulse to blend. With the machine running, gradually add 1/2 cup EVOO and process until very smooth, about 3 minutes; season with salt and pepper. Cover and chill until cold, about 4 hours. Thin with cold water if too thick. 

3. Preheat the oven to 400°. Slice the remaining bread on a sharp angle; arrange on a baking sheet and bake until toasted, about 13 minutes. Drizzle with EVOO. Divide the soup among bowls; top with the hard-boiled eggs and ham. Drizzle with EVOO. Serve with the toasts.