Salmorejo – Chilled Tomato Soup

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Chilled Tomato Soup from Andalusia

I lived in Seville in the south of Spain for 10 months before moving to Germany. Of course the home to Tapas and lots of sun. This delicious chilled Tomato Soup is probably the number 1 Tapas I ate the most. Its fresh, creamy, and garlicly. It brings back so many wonderful memories when I tuck into a bowl. Classically it is served with chopped Bacon and slices of a hard boiled Egg, which by all means you are welcome to do, but I also really enjoy it with a good drizzling of Olive Oil and torn Basil Leaves. In the Tapas bar where I had my first date with my fiancé, they serve it on top of Cheese on Toast. It’s soooooo good!

This serves 4 as a main meal, or 6 as a Tapas.


1 kg Tomatoes, choose aromatic and ripe Tomatoes

3 Garlic Cloves

50 g White Bread, stale is best, I used a couple of pieces of Focaccia that I had frozen

130 g Olive Oil, plus more to serve

2 Tsp Salt

1 Tbsp White Balsamic Vinegar

Handful Basil Leaves to serve


If you have a good blender, do use this to make the Soup to create a smoother consistency, but otherwise a hand blender will also be fine.

Roughly chop the Tomatoes and Bread, place in a bowl with the Garlic, Olive Oil, Salt and Vinegar. Blend all the Ingredients until you have a lovely smooth Soup. If you are like me and don’t have a great blender, I would recommend to strain the Soup through a fine sieve using the back of a ladle in a swirling motion to push the Soup through into another bowl. This will give you a much smoother consistent. Check for seasoning.

Allow to chill for 30 minutes before serving with a good drizzle of Olive Oil and freshly torn Basil Leaves, or for a more authentic feel, crispy Bacon and slices of a hard boiled Egg.

If you made this recipe, let me know in the comments below, and I’d also love to hear about your variations of my recipes!

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