Mediterranean cuisine for every day


3 comments Sep 2nd, 2010 | By | Category: Recipes, Soups

This soup is from Cordoba, Spain and has a great similarity with Gazpacho. It is reduced to a few ingredients and contains no cucumber. Salmorejo is also much thicker than the Gazpacho because it contains more bread. A great and intense tomato taste!

Salmorejo can be also found on the Canary islands. There it is a marinade and peppers and chili is added to it.

Preparation time: 15 minutes + 2 hours of chilling

difficulty: easy


  • 4 large, ripe tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 4 pieces of dry, white bread
  • 2 Table spoons of red wine vinegar
  • Olive oil
  • salt and pepper


Put the tomatoes into boiling water and leave them there for a couple of minutes until the skin breaks. Remove them and let them cool down a bit. Skin the tomatoes and cut them in quarters.

Add all ingredients to the mixer and transform into a smooth puree. Season with salt and pepper. Fridge for at least 2 hours, then serve in chilled bowls.

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  1. Looks beautiful !!!

  2. yum! I am really on a cold tomato-ey soup kick these days. Actually going to make an avocado gazpacho this weekend. Is that weird?

  3. I just added fresh soughdough bread crumbs, two Tbs vinegar, and my favorite spices to a tetra brick of trader joe’s roasted red pepper soup, and it was great chilled. If there is no T.J.’s near you, I think Imagine foods makes the same exact thing (might even be the same manufacturer). There has to be something similar in your supermarket.

    I think you could kick up almost any well made tomato / pepper soup the same way. Tomorrow, I’ll try the rest warm (starting to get cold around here these mornings).

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