Salmorejo Cordobés: Traditional Spanish Cold Tomato Soup Recipe

(Salmorejo Cordobés)


By Edu Valor / Author - Spanish Chef

Learn how to make Spanish salmorejo Cordobes soup, a rich and creamy cold tomato soup made with bread, olive oil, and garlic. It’s a classic dish from Andalusia, perfect for hot weather and easy summer meals.

I don’t remember ever having salmorejo growing up. In our family, we usually had gazpacho during spring and summer—and definitely not served on a plate.

To us, it was always a super cold drink, and a drink goes in a glass. That’s still how we have it—chilled, with pieces of cucumber floating around.

Spanish salmorejo Cordobes tomato soup in dish.The classic salmorejo tomato-based soup.


What Is Spanish Salmorejo Cordobes Soup?


Spanish salmorejo Cordobes soup is basically a thick, creamy cold soup made with tomatoes and bread.

Some historians say it goes all the way back to Roman times on the Iberian Peninsula, when people used bread, garlic, and olive oil to bulk up their meals.

But what we do know for sure is that mazamorra came before salmorejo. It doesn’t look anything like it—it’s white, dense, and made with vinegar, olive oil, bread, and garlic.

It wasn’t until the 19th century that people in Córdoba started adding mashed tomatoes to mazamorra. That’s how salmorejo Cordobés came to be.

Let's Make the Creamy Salmorejo Soup

Ingredients for 4 Servings


Preparation: 30 minutes
Cooking: eggs 10-12 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.


  • 6 large, ripe red tomatoes, diced (avoid meaty varieties like Roma or plum tomatoes)
  • ½ green bell pepper, diced
  • ½ medium onion, diced
  • 150 g/5.3 oz stale bread, crust removed and torn into pieces
  • 50 g/1.8 oz jamón serrano or jamón ibérico, finely chopped
  • 90 ml (about 6 tbsp) extra virgin olive oil
  • 1 garlic clove, minced
  • 1 large hard-boiled egg, diced
  • 5–10 ml (1–2 tsp) vinegar (optional)
  • Salt to taste


Instructions


  1. Add the tomatoes, bell pepper, garlic, and onion to a blender. Blend on medium speed until combined.
  2. While the blender is still running, add the bread pieces and olive oil.
  3. Increase the speed to high and blend until you get a smooth, creamy texture.
  4. Lower the speed to medium. Add salt, taste, and adjust the seasoning as needed.
  5. Pour in vinegar to taste and keep blending.
  6. If the salmorejo feels too thick, add a splash of cold water to loosen it up.
  7. Let it chill in the freezer for 30–45 minutes, or in the fridge for a couple of hours.
  8. Serve cold, topped with diced egg and jamón. If you like, drizzle a little olive oil over the soup before serving.

I don’t usually drizzle olive oil on soups myself—it’s a Spanish tradition, I know. Personally, I don’t think it adds much flavor, so I skip it to avoid the extra calories.

TIPS:

  • If dicing jamon is not an option, buy the jamon serrano slices at the store.
  • I always thought salmorejo tastes better with vinegar.
  • If needed, add a splash of water.
  • Sometimes they add Jerez vinegar instead of regular.

Ingredients to make Spanish salmorejo from Cordoba soup.Ingredients to make classic salmorejo soup.


Tips for the Best Spanish Salmorejo Cordobes Soup


I had salmorejo once, and honestly—it wasn’t great. It was just about edible. The flavors were off. You need a good balance between the crustless bread and the tomatoes, and you’ve got to season it right.

The seasoning really makes or breaks it. Get that wrong, and your guests might not come back. Salmorejo low on salt (and sometimes vinegar) just tastes flat.

Here are a few things I’ve learned that can help you make a great batch of Spanish salmorejo Cordobes soup:

  • 🍅 Use ripe, full-flavored tomatoes. Unripe ones just won’t cut it.
  • 🧂 If you’re adding vinegar, season with salt first—it brings out the tomato flavor.
  • 🍞 Use only bread without the crust. Too much bread (or crusty bits) gives it a weird taste.
  • ⚡ A strong blender (900 watts or more) gives you that smooth, creamy finish.
  • 🥣 If you're using a regular blender, strain the purée if you don’t like little bits in your soup.
  • 👅 Keep tasting as you go—salt and vinegar can quickly overpower everything.

If you get the balance right, Spanish salmorejo Cordobes soup is a fantastic summer dish—simple, refreshing, and full of flavor.



*****

Edu's Rich Soup Recipes