Chilled Salmorejo recipe

The midday sun is blazing, it is sooo hot, and even the thought of switching on the oven makes me wilt. Days like this call for something cool, light, and typically Spanish. So today, I’m reaching for one of Andalucía’s most beloved summer tapas – salmorejo.

Think of it as gazpacho’s richer, creamier cousin. Thick, silky, and traditionally served cold with boiled egg and jamón – though today, we’re going fully vegetarian. Let me take you through it as I make it.

What you’ll need

• 1kg ripe tomatoes (the juicier, the better)

• 200g day-old white bread (crusts removed)

• 1 small garlic clove (peeled)

• 100ml good-quality olive oil (I’m using extra virgin)

• 1 tablespoon sherry vinegar (or red wine vinegar – I´m using vinagre de Jerez)

• Sea salt, to taste

Toppings (vegetarian options)

• 2 boiled eggs (chopped or grated)

• ½ red pepper, finely diced

• 1 spring onion, chopped

• A few olives or some crispy fried breadcrumbs for extra texture

• Optional: a drizzle of extra virgin olive oil to finish

Let’s make it together

I start by chopping my tomatoes roughly – no need to be too precise because they’re going straight into the blender. I’ve left the skins on (less washing up later), but you can peel them if you prefer an ultra-smooth finish.

In go the tomatoes – all that juicy flesh and vibrant red colour. I add the peeled garlic clove and a generous pinch of sea salt. Blend it all until smooth.

Next, I break the bread into chunks and drop it into the tomato mixture. I let it sit for about ten minutes, giving the bread time to soak up all the liquid. Meanwhile, I boil a couple of eggs – not just for the topping, but because they’re a nostalgic comfort on any tapas plate.

Back to the blender. I blitz everything again – the mixture now thickens beautifully thanks to the bread. While the motor’s running, I slowly pour in the olive oil. This is the magic moment. The colour deepens, the texture becomes creamy, almost mousse-like. I add the sherry vinegar and give it a final taste. A touch more salt. Perfect.

I transfer the salmorejo into a bowl and pop it in the fridge to chill for at least an hour. This dish is best served cold – it’s what makes it so perfect for those languid summer lunches.

Serving time

Out of the fridge, the salmorejo looks like liquid coral. I ladle it into small bowls – tapas-style portions – and sprinkle over the chopped boiled egg, diced red pepper, and spring onion. A few olives on the side, a swirl of oil across the surface, and – just for crunch – a pinch of crispy breadcrumbs or crispy onion.

I serve it with hunks of crusty bread and a glass of something cold and dry. A breeze (finally!) picks up from the terrace, and I sit down to enjoy the taste of southern Spain in a bowl. It has been 37 degrees today!

A cool classic worth repeating

This chilled salmorejo recipe is so much more than soup – it’s sunshine, simplicity, and a reminder of how little it takes to create something delicious. You can make it your own with seasonal toppings, or even blend in roasted red peppers or a dash of paprika for a twist.

Whether you’re hosting friends or enjoying a quiet siesta solo, it’s a dish that always hits the spot. Enjoy!