Salmorejo (Andalusian Tomato Soup)

  • Yield: 6 servings


6slices white bread, crusts removed
1/4cup water, to soak bread
2pounds ripe tomatoes, cut in half, juice and seeds removed
1 red bell pepper, cored, seeded and cut into large dice
3 garlic cloves
1cup extra-virgin olive oil plus 1/4 cup, for drizzling
1/4cup aged sherry wine vinegar
Sea salt or kosher salt
pinch cayenne pepper
Water, optional
2 hard-boiled eggs, peeled and thinly sliced


  1. Place bread in water and let soak 2 minutes. Squeeze out excess liquid.
  2. Place seeded tomatoes in a food processor fitted with the metal blade. Add peppers, garlic, 1 cup olive oil, vinegar, salt and pepper. Add bread and process 2 minutes until smooth and creamy. Add a bit of water if needed to dilute. Soup should be creamy and thick.
  3. Refrigerate at least an hour or overnight before serving. Serve chilled or at room temperature garnished with sliced egg and drizzled with olive oil.

Nutritional Info *per serving

  • Calories 488
  • Fat 47g
  • Saturated Fat 7g
  • Cholesterol 62mg
  • Sodium 136mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 4g
  • Protein 4g