Looking for a refreshing, creamy soup that’s full of fresh, vibrant flavors? Easy Creamy Salmorejo is a chilled Spanish dish that delivers exactly that! Originating from Andalusia, this simple yet satisfying dish combines ripe tomatoes, bread, and olive oil, blended to perfection for a rich and velvety texture. It’s an easy-to-make option, perfect for hot summer days or as a light starter for any meal.

This version of salmorejo offers all the flavors of the classic with a smooth and creamy twist, using fresh, seasonal ingredients you likely already have in your kitchen. What makes this recipe so special is that it requires no cooking—just blending and a short chill in the fridge, making it a fuss-free way to enjoy a traditional Spanish dish at home.

Whether you’re looking for a light meal, appetizer, or a quick snack, this easy creamy salmorejo is a versatile dish that’s both delicious and satisfying. It’s perfect for when you need something refreshing, yet full of flavor, and will transport your taste buds straight to the sunny streets of Spain.

Why This Easy Creamy Salmorejo?

Selling Points:

• Quick and Simple: No cooking required, ready in 15 minutes.
• Smooth and Creamy: The perfect balance of fresh tomatoes and creamy texture.
• Refreshing: A chilled soup that’s perfect for hot summer days.
• Healthy: Packed with vitamins and antioxidants from fresh tomatoes.
• Versatile: Can be served as a starter, snack, or light main dish.

What You Need for Easy Creamy Salmorejo

Ingredients:

• 6 large ripe tomatoes, peeled and chopped
• 1/2 cup stale white bread (crust removed, torn into pieces)
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon red wine vinegar
• Salt, to taste
• 1/4 cup water (optional, to adjust consistency)
• Hard-boiled eggs and jamón serrano (Spanish cured ham), for garnish (optional)

How to Make Easy Creamy Salmorejo

1. Prepare the Tomatoes: Start by blanching the tomatoes. Bring a pot of water to a boil, then score an “X” on the bottom of each tomato with a knife. Submerge them in the boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water. Peel the skin off the tomatoes, then chop them into chunks.
   
2. Blend the Ingredients: In a blender or food processor, combine the chopped tomatoes, stale bread, minced garlic, olive oil, red wine vinegar, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a little water to achieve the desired consistency.
   
3. Chill the Soup: Transfer the blended mixture to a bowl or container and refrigerate for at least an hour to chill. This enhances the flavors and gives you that refreshing, cold soup experience.
   
4. Garnish and Serve: When ready to serve, pour the salmorejo into bowls. Top with chopped hard-boiled eggs and a few slices of jamón serrano, if desired.
   

Tips for the Perfect Creamy Salmorejo

• Use Ripe Tomatoes: The key to a flavorful salmorejo is using ripe, in-season tomatoes for the best taste.
• Bread Texture: Stale bread works best for thickening the soup, but if you don’t have stale bread, any white bread will work. Just tear it into smaller pieces.
• Chill Well: Make sure to let the soup chill for at least an hour to develop its flavors.
• Garnish Creatively: Feel free to experiment with additional toppings like olive oil drizzle, fresh herbs, or even croutons for some crunch.

Substitutions and Variations

• Vegan Version: Omit the hard-boiled eggs and jamón serrano to make this a completely vegan-friendly dish.
• Add Heat: If you like a little kick, consider adding a touch of red pepper flakes or a small piece of chili pepper when blending.
• Herb Variation: Add fresh basil or parsley to the soup for extra flavor.
• Add a Protein: For a heartier option, top with grilled chicken or shrimp for some added protein.

Make It Healthier

• Reduce Oil: You can cut back on the olive oil by half if you’re looking to lower the fat content.
• Lower Sodium: Skip the jamón serrano or use a low-sodium version of ham to reduce the salt content.
• More Veggies: Add cucumber or bell peppers for a refreshing, veggie-packed twist.

Closing for Easy Creamy Salmorejo

This Easy Creamy Salmorejo is a refreshing and effortless way to enjoy a taste of Spain in your own home. The creamy texture combined with the fresh tomatoes makes it a light, healthy, and satisfying dish that’s perfect for hot days or any time you want a quick, flavorful meal. Serve it as a starter or enjoy it as a light main dish—either way, it’s sure to impress your taste buds!

Don’t forget to let us know how your salmorejo turns out, and feel free to explore more of our easy Mediterranean-inspired recipes for even more delicious ideas. Happy cooking!

Frequently Asked Questions for Easy Creamy Salmorejo

Can I make this in advance?
Yes! Salmorejo can be prepared a day ahead and stored in the fridge. The flavors deepen and improve when given time to rest.

Can I freeze salmorejo?
While it’s best served fresh, you can freeze it for up to 2 months. Just thaw it in the fridge overnight and stir well before serving.

What can I serve with salmorejo?
Salmorejo pairs wonderfully with a crusty bread, grilled vegetables, or a simple Spanish salad. It also works well as a side dish to roasted meats.

Can I add other ingredients?
Yes, feel free to get creative by adding extras like cucumbers, roasted red peppers, or a splash of lemon juice for added brightness.

Can I adjust the thickness?
If the salmorejo is too thick for your liking, simply add a little more water or a small amount of extra virgin olive oil to thin it out.

Is salmorejo spicy?
Traditionally, salmorejo is not spicy, but you can add a bit of chili or red pepper flakes to spice it up if you like a little heat.

Can I make this without bread?
Bread is a key ingredient that contributes to the creaminess and texture of salmorejo. If you’re avoiding bread, you can experiment with adding a small amount of avocado or use cauliflower for a similar consistency, but it will slightly change the flavor.

Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. Look for high-quality canned tomatoes, and be sure to drain them before blending.

Can I serve salmorejo warm?
Salmorejo is traditionally served chilled, but if you prefer a warm version, you can heat it gently. Just be aware that the texture might change slightly, as it’s best enjoyed as a cool, refreshing soup.

What is the best way to store leftover salmorejo?
Store leftover salmorejo in an airtight container in the fridge for up to 3 days. It may thicken after sitting, so you can add a little water or olive oil to loosen it up before serving.

Can I make salmorejo without garlic?
Yes, if you’re sensitive to garlic or prefer a milder flavor, you can omit the garlic or reduce the amount. The soup will still be delicious, just with a slightly different flavor profile.

Can I make salmorejo with a different type of vinegar?
Red wine vinegar is traditional in salmorejo, but you can also use sherry vinegar or apple cider vinegar as a substitute. Each will bring a slightly different flavor to the soup, so feel free to experiment!

This Easy Creamy Salmorejo is an incredibly versatile dish that can be adapted to suit your preferences and dietary needs. Whether you’re making it in advance, experimenting with new flavors, or trying different textures, it’s a refreshing and healthy option that’s sure to be a hit. Enjoy making this chilled Spanish classic, and don’t forget to share your results with us!

Easy Creamy Salmorejo

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 large ripe tomatoes, peeled and chopped

• 1/2 cup stale white bread (crust removed, torn into pieces)

• 1/4 cup extra virgin olive oil

• 1 garlic clove, minced

• 1 tablespoon red wine vinegar

• Salt, to taste

• 1/4 cup water (optional, to adjust consistency)

• Hard-boiled eggs and jamón serrano (Spanish cured ham), for garnish (optional)

Directions

• Prepare the Tomatoes: Start by blanching the tomatoes. Bring a pot of water to a boil, then score an “X” on the bottom of each tomato with a knife. Submerge them in the boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water. Peel the skin off the tomatoes, then chop them into chunks.
• Blend the Ingredients: In a blender or food processor, combine the chopped tomatoes, stale bread, minced garlic, olive oil, red wine vinegar, and a pinch of salt. Blend until smooth and creamy. If the mixture is too thick, add a little water to achieve the desired consistency.
• Chill the Soup: Transfer the blended mixture to a bowl or container and refrigerate for at least an hour to chill. This enhances the flavors and gives you that refreshing, cold soup experience.
• Garnish and Serve: When ready to serve, pour the salmorejo into bowls. Top with chopped hard-boiled eggs and a few slices of jamón serrano, if desired.