5 from 1 vote
Salmorejo Recipe
Antonia's Spanish Salmorejo Soup
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins

The best Spanish salmorejo recipe I've ever tried. 

Course: Soup
Cuisine: Spanish
Servings: 4 People
  • 8 Medium Tomatoes
  • 1 Medium Baguette
  • 1 Cup CARM Præmium Olive Oil Extra Virgin
  • 1 Clove Garlic
  • 1 Splash Sherry Vinegar (Vinagre de Jerez, although red wine vinegar can be substituted)
  • 1 Pinch Salt
  • 2 Each Eggs Hard Boiled
  • 1 Each Serrano Ham (or Prosciutto) Sliced
  1. Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

  2. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

  3. Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

  4. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.

  5. Add Carm Olive Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go, adding little by little.

  6. Add Egg and Adjust: Add 1 hard-boiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.

  7. Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!