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Salmorejo Soup

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15 min
Prep: 15 min | | Servings: 4

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  • 2kg tomatoes, diced
  • ½ cucumber, diced
  • ½ red pepper, diced
  • ½ small onion, diced
  • ½ clove garlic, minced
  • ½ cup olive oil + a little olive oil to drizzle
  • 2 tablespoons red wine vinegar
  • salt to taste


  • 1 egg, hard boiled and crumbled
  • 100 g cured jam, chopped


  1. In a blender blend the tomatoes, cucumber, red pepper, onion and garlic with the olive oil for about 10 minutes.
  2. Then add the vinegar and salt.
  3. Blend again until well mixed.
  4. Pass the mixture through a chinois and let cool in the refrigerator for some time.
  5. Serve in a bowl/cup. Sprinkle some chopped egg and ham. Drizzle a little extra virgin olive oil over it.