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(2 ratings)

Prep: 15 mins plus chilling


Serves 4
This Andalucian chilled soup is a refreshing Spanish classic - ready in 15 minutes, no cooking required

Nutrition and extra info

  • without toppings
  • Healthy

Nutrition: per serving

  • kcal236
  • fat20g
  • saturates3g
  • carbs12g
  • sugars7g
  • fibre4g
  • protein3g
  • salt0.2g
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  • 2 slices white bread
  • 8 large ripe tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 green pepper, deseeded and roughly chopped
  • 3 garlic cloves, roughly chopped
  • 75ml extra virgin olive oil, plus extra for drizzling
  • 2-3 tbsp cider vinegar

To serve

  • 1 boiled egg, finely chopped



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

To serve

  • ½ red onion, finely chopped

To serve

  • 50g Serrano ham, chopped

To serve

  • ½ green pepper, finely sliced


  1. Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.

  2. Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.

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Comments, questions and tips

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20th Aug, 2019
As spanish lass said, salmorejo doesn't have any peppers (like gazpacho might). Add less water, less garlic as well and don't forget to remove the stems. I wouldn't add any vinegar whatsoever, the acidity and the flavour don't go well with it.
13th Apr, 2017
This is not salmorejo- salmorejo doesn't have any green pepper in it, but porra antequerana. Same texture, but not same ingredients.
6th Feb, 2016
Utterly simple yet delicious, has become a firm family favourite.
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