Salmorejo – Andalusian Cold Tomato Soup

Few dishes capture the essence of a Southern Spanish summer like salmorejo. Thick, velvety, and deeply refreshing, this traditional cold soup from Córdoba is built on just a handful of humble ingredients. The magic lies in their quality: sun-ripened tomatoes, excellent extra virgin olive oil, good bread, and a touch of garlic. When blended into a silky emulsion and chilled, these simple ingredients transform into something extraordinary.

This version keeps to the spirit of the original but swaps the classic toppings of ham and egg for a plant-based twist — creamy avocado cubes dusted with black salt, which bring that eggy flavor and texture. Paired with garlic-rubbed sourdough toast, it’s a summer meal that feels both rustic and indulgent.

Ingredients (Serves 4–6)

• 1–1.5 kg (2–3 lbs) ripe, sun-ripened tomatoes (heirloom varieties are ideal; avoid refrigerating before use)

• 1–2 thick slices stale sourdough bread (about 100–150 g / 3–5 oz), crust optional

• 1–2 small cloves garlic, peeled

• 1/3 cup (80 ml) high-quality extra virgin olive oil

• Sea salt, to taste

• 1–2 ice cubes (optional, helps with emulsifying if tomatoes are room temperature)

For serving:

• 1 ripe avocado, cut into small cubes

• Pinch of black salt (kala namak)

• Extra virgin olive oil, for drizzling

• 2–3 slices sourdough bread, toasted and rubbed with garlic

Method

1. Prepare the base.
   Roughly chop the tomatoes and place them in a high-speed blender. Tear the stale sourdough into pieces and add it to the blender along with the peeled garlic.

2. Blend smooth.
   Blend on high speed for about 2 minutes, until completely smooth. If using, drop in an ice cube or two to help chill and emulsify the soup.

3. Emulsify with olive oil.
   While the blender is running, slowly drizzle in the extra virgin olive oil. Watch as the mixture thickens and turns creamy. Taste and adjust with salt, and add a little extra olive oil if you’d like an even richer texture.

4. Chill.
   Transfer the salmorejo to the fridge and let it rest for at least 2 hours. This not only chills it to the perfect temperature but also allows the olive oil to set slightly, giving the soup its characteristic velvety thickness.

5. Prepare the toppings.
   Dice the avocado and sprinkle lightly with black salt for a subtle egg-like flavor. Toast the sourdough slices until golden, then rub with a cut clove of garlic while still warm.

6. Serve.
   Pour the chilled salmorejo into bowls. Top with avocado cubes, a drizzle of extra virgin olive oil, and serve alongside the garlic-rubbed sourdough toast for dipping.

Notes & Tips

• Tomatoes are everything. Choose the ripest, juiciest, sun-ripened tomatoes you can find. Heirloom varieties shine here.

• Bread matters. A good sourdough gives the soup its body and tang. Stale bread blends more smoothly than fresh.

• Never store tomatoes in the fridge before blending — it dulls their flavor. Only chill the finished soup.

• Texture should be thick and creamy, not watery like gazpacho. Think of it as closer to a dip than a soup.

Optional Variations

• Gluten-Free / Fully Raw Version: Replace the bread with a handful of soaked, peeled raw almonds (blanched almonds work well too). Since almonds bring natural creaminess and healthy fats, you can reduce or even omit the olive oil. This makes the dish completely raw, gluten-free, and still just as rich and satisfying.