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Salmorejo Cordobés – Spanish Tomato & Bread Soup | Bake to the roots

Salmorejo Cordobés (Tomato & Bread Soup)

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:00
  • Total Time: 01:15
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Spain


Salmorejo Cordobés is a typical cold summer soup served in Spain. Very refreshing on a hot summer day and extremely delicious! So good!



7 oz. (200g) white bread (crust removed), sliced
35 oz. (1 kg) fresh tomatoes, peeled, deseeded & chopped
24 garlic cloves, chopped
23 tbsp. white balsamic vinegar
1/3 cup (80ml) extra virgin olive oil
salt, pepper

2 hard-boiled eggs, chopped
some shredded Serrano ham
some extra olive oil for drizzling


1. Remove the crust from your bread. Place in a bowl and fill up with water so the bread is covered completely. Let soak for about 5 minutes, then remove and squeeze out most of the water. Place in the bowl of a food processor.

2. Wash, dry, and peel the tomatoes. Remove the watery insides including seeds and cut the rest into small pieces. Peel the garlic and cut it into small pieces. Add both to the food processor, as well as the vinegar. Mix on high until everything is combined and smooth. While the food processor is running, slowly add the olive oil and mix in. When everything is well combined season well with salt and pepper. The soup should be quite thick but if you like it thinner you can add some water and mix it in.

3. Chill the soup for at least 1 hour. Serve with some chopped hard-boiled eggs and shredded ham, and drizzle with some more oil. The soup is a great starter on a hot summer day.


If you do not like garlic that much you should add less. The raw garlic in the soup can be quite pungent and sharp. So be warned ;)