Salmorejo
A chilled Spanish tomato and bread soup, finished with olive oil, egg and savoury cured ham.
- Total
- 25 min
- Serves
- 4
- Level
- Easy
By Eleni @olive.and.sun · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Soften the bread
No heat, 5 minutes: tear the bread into a bowl, add 60 ml cold water and leave until evenly soft, with no dry centre.
Prepare the tomatoes
No heat, 5 minutes: remove the tough stem cores and roughly chop the tomatoes, keeping all their juice; the skins and seeds will be strained out later.
Blend and strain the soup
No heat, 5 minutes: blend tomatoes and juice, bread with all its soaking water, garlic, vinegar and salt until smooth; drizzle in 100 ml oil while blending, then press through a fine sieve.
Chill and adjust the consistency
No heat, at least 1 hour: cover and refrigerate until thoroughly cold; the soup should be thick but pourable, so blend in cold water a tablespoon at a time if needed.
Season the soup
No heat, 1 minute: taste the chilled soup and gradually adjust salt and vinegar, allowing for the saltiness of the ham; it should taste balanced before serving.
Cook the eggs
High heat to bring the pan to a boil, then low heat to maintain a gentle simmer, 9 minutes from adding the eggs: cook until the whites and yolks are fully set.
Cool and chop the eggs
No heat, 10 minutes: cool the eggs under cold running water until no longer warm, then peel and chop.
Serve
No heat, 5 minutes: divide the cold soup between four bowls and top with chopped egg and ready-to-eat cured ham; the ham needs no cooking.
Finish the soup
No heat, 1 minute: drizzle each bowl with olive oil and season with freshly ground black pepper to taste.
Tips
- Use very ripe, flavourful tomatoes and a fine sieve for the smoothest result.
- The finished soup should be thick but pourable; adjust it after chilling with cold water, a tablespoon at a time.
- Taste and season the soup before dividing it, allowing for the saltiness of the ready-to-eat ham.
Swaps
- Use red wine vinegar instead of sherry vinegar.
- For a meat-free topping, use finely chopped black olives in place of the ham.
- Use a mild extra-virgin olive oil for a less peppery finish.
Storing
Keep the soup covered in the fridge for up to 2 days. Refrigerate chopped egg and ham separately and add just before serving.
Nutrition per serving
530 kcal · protein 17 g · carbs 42 g · fat 33 g · fibre 5 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains eggs, wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
