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The Recipe · No.746 · Salmorejo

Salmorejo, and where to source it

Salmorejo — 5best2buy.com 5BEST2BUY.COM Salmorejo Spanish 5best2buy.com

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.

By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook0 min
Makes4 servings
CuisineSpanish
Cost$
VegetarianDairy-free
Contains  eggs · gluten
Make it vegan: a flax or aquafaba egg for the egg.
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for 4 servings
Ripe tomatoes
The entire base; they must be dead ripe and sweet. Peak-season tomatoes are non-negotiable.
2 lb
Source it →
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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The Rundown
Greedometer ●●●●● Squeaky clean
About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
No-cook
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.
The Toolkit

Blender · Fine sieve · Mixing bowl

Straight Answers
Can you make Salmorejo in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Can you freeze Salmorejo? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Salmorejo ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Salmorejo gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).

Is Salmorejo vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.

Community Notes

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© 2026 5best2buy.com · Recipe No.746

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