Baking · Spain

Salmorejo (Spanish Tomato Garlic Purée)

Name: Salmorejo (Spanish Tomato Garlic Purée)
Total time: 40 min
Cuisine: Spain
Ingredients: 1 pound (450 g) tomato; 1–2 cloves of garlic; 1 ounce (50 g) white bread; 2 tbsp (30 ml) vinegar; Olive oil; Salt; Serrano ham; 2 hard-boiled eggs; Fresh bread

Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic. The tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled egg.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVESSee recipe

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

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Let’s make it

Step 1
Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
Step 2
Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
Step 3
Soak the bread in water until tender, then wring excess water out.
Step 4
Add half of the bread and blend until smooth.
Step 5
Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
Step 6
Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

Salmorejo (Spanish Tomato Garlic Purée)

What you’ll need

Let’s make it

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