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Salmorejo – Rustic tomato soup with olive oil & bread

Salmorejo – Rustic tomato soup with olive oil & bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • Easy
  • Serves 4

This deep-flavoured soup originates from Andalucía in southern Spain and is served cold, spiked with cumin and sherry vinegar

  • Freezable (soup only)
  • Healthy
Nutrition: per serving
low infat2g


  • 1 tsp cumin seeds
  • 200g sourdough bread , crusts removed, torn into chunks
  • 1kg very ripe tomatoes
  • 2 fat garlic cloves
  • 2 flame-roasted red peppers , peeled and deseeded (from a jar is fine)
  • 1 tbsp sherry vinegar

To serve

  • 2 hard-boiled eggs , peeled
  • 4 slices serrano ham
  • small handful parsley
  • drizzle of extra virgin olive oil


  • STEP 1

    Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.

  • STEP 2

    Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.

  • STEP 3

    Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.

  • STEP 4

    Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.

  • STEP 5

    When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

Recipe from Good Food magazine, August 2015

Goes well with


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A star rating of 3.8 out of 5.5 ratings

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