August 1, 2019


Salmorejo is as Andalucian as it gets, really. It is a cold tomato soup, but much different from the more famous Gazpacho enjoyed throughout Spain. It includes bread for body and thickening, and plenty of olive oil and garlic, but basically it is a celebration of the tomato. Being Spain the soup is often garnished with ham, egg and even tuna, so do that should you desire, but we like just to concentrate on the tomato goodness without added fripperies! It is essential to use the ripest, juiciest tomatoes you can find – the dish simply will not work otherwise. Afterwards you will wonder how something so easy to make can be so tasty.


1In a blender, puree the chopped tomatoes with the bread, sherry vinegar, garlic and 1/2 a cup of water at a high speed for around a minute.

2With the blender still on, drizzle in the olive oil until thoroughly incorporated, then add a little salt.

3Cover and refrigerate until the soup is cold. Serve drizzled with a little more olive oil


1 kg Large, ripe, plump juicy tomatoes, chopped

400 g Rustic white bread, crusts removed, cubed

2 Cloves Garlic, chopped

1 tsp Sherry Vinegar

2 tbsp Olive Oil