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+ servings
plate of soup

Buck’s Authentic Salmorejo

A delightfully tangy, tomato-based chilled soup of Spanish origins.

Course Soup
Cuisine Spanish
Keyword salmorejo
Prep Time 1 hour
Servings 12
Author Amanda


  • 2 ½ - 3 pounds ripe tomatoes cored
  • 2-3 cloves roasted garlic can substitute 1-2 cloves raw garlic, but I far prefer to use roasted
  • 1 cup breadcrumbs make your own, or you can cheat w/ commercial seasoned bread crumbs; a lot easier!
  • 1 cup Extra Virgin Spanish Olive Oil
  • 1-2 teaspoons Sherry Vinegar can substitute good-quality Red Wine Vinegar
  • a pinch of sugar or more, to taste
  • Kosher or sea salt to taste
  • Garnishes: chopped Jabugo or Serrano ham (can substitute Prosciutto, if you must) chopped hard-boiled egg, and diced mild chili pepper, such as poblano


  1. Process tomatoes in a blender/mixer until they are the consistency of a chunky soup.
  2. Add garlic halfway through the tomato, blending so that garlic is processed and flavor infused throughout tomato mixture.
  3. Add breadcrumbs and blend until just incorporated into mixture, which will be a thick, paste-like consistency.
  4. Continue blending while slowing adding olive oil in a thin stream until attaining desired consistency of finished soup.
  5. Add 1 teaspoon vinegar and a pinch each of sugar & salt; blend at high speed for ~ 30 seconds to obtain an even blend. Check seasonings, adjust as necessary, then refrigerate until cold.
  6. Serve very cold in chilled bowls w/ a drizzle of Spanish Olive Oil, ham shavings and boiled egg garnish (to be added to taste at the table).

Recipe Notes

Recipe courtesy of Chris Buckridge

Notes: you will need to adjust vinegar, sugar, and/or salt to account for how ripe your tomatoes are. The final soup should taste of very ripe tomato; a bit sweet w/ a subtle, underlying flavor from the garlic. Just start w/ minimum amount of seasonings and build to your personal taste.) While less traditional, you can also add some finely chopped mildly spiced chili pepper (or sweet bell) for a bit of fresh bite, color, and texture. While I have seen this in Andalucia, it is not very common, although I think it really adds to the dish. (It is a common misconception that Spanish food is spicy, but that is not true at all!) Note: If you use raw garlic, the soup will develop a VERY strong garlic flavor during storage in the fridge.