Salmorejo (Andalusian Tomato Cream) Recipe

Salmorejo (Andalusian Tomato Cream)

Copy & Paste into your blog!


  • 3 large tomatoes
  • at least 1/2 French Baguette
  • 1/2 cup of olive oil
  • 1-2 tablespoons of white wine vinegar
  • 1 unboiled egg yolk
  • 1 garlic clove
  • salt
  • 1 hard boiled egg
  • cured ham (Serrano or Iberico)

How to make Salmorejo (Andalusian Tomato Cream)

Salmorejo is a cold thick tomato soup from Southern Spain. Is is really simple to prepare and a very nice starter dish for the summer months.

  1. peel the tomatoes
  2. put all the tomatoes, garlic, bread, egg yolk, olive oil and vinegar into food processor
  3. blend until the consistency of mayonnaise
  4. add salt to taste
  5. chop up egg and ham to garnish
  6. serve cold
  • perly
    perly says

    had that one in Spain once, yummy yummy yummy yummy! Thanks for the recipe.

  • Baboon
    Baboon says

    I've had it a few times in Spain, but usually much garlickier, if that's a word. Thanks for the recipe - I'll give it a whirl when the weather gets a bit hotter here!

  • elena
    elena says

    qué bueno el salmorejo fresco con un chorrito de aceite y pan recién hecho. en mi casa se toma con las manos, y ¡qué delicia!

Register or login to add a comment!