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Salmorejo (Spanish Chilled Tomato Soup)

Rated as 4.33 out of 5 Stars

"Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch."
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4 h 15 m servings 781
Original recipe yields 4 servings


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  1. Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
  2. Serve chilled tomato soup sprinkled with serrano ham and eggs.

Nutrition Facts

Per Serving: 781 calories; 65.4 36.4 12.5 118 647 Full nutrition

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I made it, I didn't really like it. It was way too oily and VERY acidic. I did accidentally pour in the olive oil with everything else instead of pouring it in slowly, so that may have had an ef...

I live for chilled soups in the summer! this one was great