Salmorejo Soup

Table of Contents

A Refreshing summer soup

Salmorejo soup is originally from southern Spain. There are many variations of how to do this but the basic ingredients are always the same: Tomatos, bread, olive oil, salt, pepper and garlic. I learned to make this during my cooking classes in Pan Contigo in Badajoz.



This is a simple, refreshing and filling summer soup. I will have a small cup of Salmorejo as an appetiser or a huge bowl of it when it’s my main meal. It’s one of my favourite go-to meals. If I feel a little lazy about cooking but I still want to have something special this is it.

My recipe for two:

  • 6 medium skin-less tomatoes
  • 3 cups of stale home-made sourdough bread
  • Pinch of salt
  • Pinch of pepper
  • 1/2 clove of garlic
  • 1/4 – 1/2 cup extra virgin olive oil (I add 1/2 cup)
  • Tablespoon of sherry vinegar ( but I also have added balsamic and it’s good!)


Throw it all in the blender and blend slowly until it gets to the consistency that you like. I like a thicker soup.

Taste it and see if it needs a little more olive oil, bread or salt and then tweak it.

I bake so I will use my own bread but you can use any bread as long as it’s a bit stale.

Place your soup in the fridge for it to get very cold and ready for a hot summer evening dinner.

Salmorejo soup

This is the basic recipe but lets chat a bit more about Salmorejo.

When I went to Spain I saw many people eating bread with an orange paste on it and when I asked what it was they told me that it was salmorejo. I thought it was a little strange to have bread on bread but I loved it!

I don’t have a recipe for this paste but I imagine that you can just make it thicker by adding more bread and little less oil. You can add the oil on the paste when you have spread it on the bread.

Variations of Salmorejo Soup

You can add so many things to this soup to change it. Here are some ideas:

2 hard boiled eggs, make it sweater with a tablespoon of coconut sugar, sprinkle chopped prosciutto ham when you serve it, caramelized onions, fresh parsley, cilantro or basil. This is when you can get creative and just try out a bit of your favourite spices.


My Salmorejo soup is very simple, I like it thick and I may add some chopped parsley and that is it.

Make extra soup: Once you have the basic soup you can serve variations of it on another day.


Some links for you

Pan Contigo Badajoz, Spain

About Salmorejo Soup

Marguerite Beaty, Blogger, Photographer & Artist

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