The Recipe · No.737 · Salmorejo

Salmorejo, and Where to Source It

It is thicker and creamier than gazpacho, and the texture is emulsion, not cream: you blend soaked bread and a steady stream of good olive oil into the tomatoes until it turns pale coral and velvety, the way a mayonnaise comes together. Ripe tomatoes and a real olive oil are the whole dish, so both have to be good.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook0 min
Makes4 servings
CuisineSpanish
Part One
The Ingredients — and where to get them
Ripe tomatoes
The entire base; they must be dead ripe and sweet. Peak-season tomatoes are non-negotiable.
2 lb
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Bread
Stale country bread soaked and blended in for body. A crustless rustic loaf gives the smoothest texture.
4 oz
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Olive oil
Streamed in to emulsify; it makes the soup velvety and rich. A fruity extra-virgin is the flavor.
1/2 cup
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Garlic and vinegar
A little raw garlic and sherry vinegar for backbone and tang.
to taste
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Egg and jamón
Chopped hard-boiled egg and cured ham scattered on top. A good jamón or prosciutto.
to serve
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Soak the breadSoak the torn bread in a little water so it blends smooth.
  2. Blend the baseBlend the tomatoes, soaked bread, garlic, and vinegar until smooth.
  3. Emulsify with oilWith the blender running, stream in the olive oil until the soup turns pale coral and velvety.
  4. Chill and topChill well, then serve topped with chopped egg, diced jamón, and a thread of olive oil.
Part Three
The Toolkit

Blender · Fine sieve · Mixing bowl

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