Save to your scrapbook

    Salmorejo (Andalucian gazpacho)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Salmorejo (Andalucian gazpacho)

    Originating from Córdoba in Andalucia, southern Spain, salmorejo is the lesser-known (but equally delicious) cousin of gazpacho. It’s thicker, creamier and a popular staple in tapas bars. Serve it the traditional way in small glasses or cups.

    • Preparation time: 20 minutes, plus soaking and chilling
    • Cooking time: 0 minutes
    • Total time: 20 minutes, plus soaking and chilling

    Serves: 4 as a tapas dish or starter


    125g day-old white sourdough  bread, crusts removed
    500g tomatoes, quartered
    1 garlic clove, crushed
    1 tbsp sherry vinegar
    4 tbsp extra virgin olive oil,  plus extra to serve
    1 hard-boiled egg, finely chopped
    2 slices serrano ham,  torn into small pieces


    1. Tear the bread into chunks and cover with cold water. Leave to soak for about 10 minutes. Meanwhile, put the tomatoes, garlic and sherry vinegar in a blender or food processor and blend until smooth.

    2. Squeeze the excess water from the bread and add the bread to the blender (reserve the water for loosening). Blitz until smooth, then, with the motor still running, gradually pour in the olive oil. You should have a relatively thick soup, but loosen with a little of the soaking water if needed. Season, taste and add a pinch of sugar if it needs it. Pour into  a bowl and refrigerate for at least 2 hours. 

    3. To serve, pour into chilled bowls or glasses. Sprinkle over the chopped egg and ham, and drizzle with a little more olive oil.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


    Average user rating

    4 stars