Salmorejo Soup at Zed

Salmorejo Recipe to take home after your Barcelona Family Holiday

  • Author: Martha Cox
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15
  • Yield: 8 1x


An easy to make cold Spanish soup, using a few simple ingredients. A typical starter in the southern region of Andalucia, Spain.



Fresh Vine Tomatoes 3-4

Spanish Olive Oil 1/2 cup

Bread 1/4 loaf

garlic 12 cloves

vinegar 1 tablespoon


Scald tomatoes in boiling water and dip into ice cold water, then peel.

Blend tomatoes.

Add garlic, bread, and olive oil.

Blend until emulsified into an lightly pasty texture.



Excellent with a crisp white Albarino. The final blending with the olive oil emulsifies the soup while the bread thickens and the result is a thick paste of velvety deliciousness like nothing you’ve had before.

  • Category: soup
  • Method: blend
  • Cuisine: Spanish


  • Serving Size: 8
  • Calories: 250

Keywords: soup, cold, tomatoes, garlic, bread, olive oil, simple recipe, Spain, Andalucia, Barcelona

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