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Salmorejo (Spanish Cold Soup)
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5 from 1 vote


This classic Spanish cold soup is a heartier version of gazpacho. Perfect as a meal, or served early as a tapa!
Course Soup, Tapas
Cuisine Spanish
Keyword Salmorejo
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people


  • 300 grams Tomato peeled and chopped
  • 2 slices Bread
  • 1 clove Garlic peeled and chopped
  • 2 Eggs
  • 75 ml Olive Oil good quality
  • 2 tbsp Sherry Vinegar
  • 30 grams Serrano Ham
  • 1 tsp Salt to taste


  • Take the bread and soak it in a shallow bowl with water. Drain.
  • In a large mixing bowl (or in a stand mixer on the whisk attachment) add the tomato and garlic and start to beat together. While still beating add the bread and the yolk from one of the eggs.
  • When everything is uniform add the vinegar and salt to taste and continue beating until everything is smooth and creamy. Slowly trickle in the oil in a similar fashion to making homemade mayonnaise. You want to go slow so the soup doesn't 'break.' If the soup is too think you can add a touch of water to thin it out.
  • Pour into serving bowls, or shot glasses and garnish with chopped serrano ham, and crumbled hard boiled egg.


A popular variation of this when serving as a tapa is called canastillas de salmorejo. These are tartlet shells filled with salmorejo soup and garnished the same way. This makes an easier to eat, less dishes to wash tapa perfect for large parties.