Salmorejo
Thick, velvety chilled tomato and bread soup from Cordoba, drizzled with olive oil.
- Time15 mins plus chilling
- LevelEasy
- Costabout £0.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the tomatoes in a blender and blend until smooth. Press through a sieve for a silky finish if you like.
- 2
Tear the bread into the tomato juice and leave for 10 minutes to soften.
10 min - 3
Add the garlic, vinegar and salt and blend again until thick and smooth.
- 4
With the blender running, slowly pour in the oil so the soup turns pale and creamy.
- 5
Chill for at least 2 hours. Serve cold in small bowls with a drizzle of olive oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.