From La popotte sans chichis's kitchen in France.

Originally published on Cookpad France as Salmorejo, with US measurements.

Salmorejo

Name: Salmorejo
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 1 3/4 lbs ripe tomatoes (about 800 grams); 3/4 cup white sandwich bread, crusts removed (about 180 grams); 1/3 cup olive oil (about 80 ml); 1 clove garlic; 2 tablespoons balsamic vinegar; 4 hard-boiled eggs; 4 slices cured ham (such as prosciutto or serrano); Salt and pepper

La popotte sans chichis @cook_18085349

Castres, Occitanie

Salmorejo is a traditional Spanish dish from the region of Córdoba in Andalusia.

Unlike its cousin gazpacho (a soup made from several vegetables), salmorejo is a thick, creamy tomato soup—almost like a purée or a thick sauce—made with tomatoes, garlic, olive oil, vinegar, and bread.

It’s served cold, usually topped with garnishes like strips of cured ham, croutons, or crumbled hard-boiled egg.

Who said soup can’t be delicious? 😜

Recipe adapted from my blog lapopottesanschichis.fr

Salmorejo is a traditional Spanish dish from the region of Córdoba in Andalusia.

It’s served cold, usually topped with garnishes like strips of cured ham, croutons, or crumbled hard-boiled egg.

Who said soup can’t be delicious? 😜

Recipe adapted from my blog lapopottesanschichis.fr

La popotte sans chichis @cook_18085349

Castres, Occitanie

Salmorejo is a traditional Spanish dish from the region of Córdoba in Andalusia.

It’s served cold, usually topped with garnishes like strips of cured ham, croutons, or crumbled hard-boiled egg.

Who said soup can’t be delicious? 😜

Recipe adapted from my blog lapopottesanschichis.fr

Salmorejo is a traditional Spanish dish from the region of Córdoba in Andalusia.

It’s served cold, usually topped with garnishes like strips of cured ham, croutons, or crumbled hard-boiled egg.

Who said soup can’t be delicious? 😜

Recipe adapted from my blog lapopottesanschichis.fr

Saved

Ingredients

Prep time: 15 min

Serves 4 servings

1 3/4 lbsripe tomatoes (about 800 grams)
3/4 cupwhite sandwich bread, crusts removed (about 180 grams)
1/3 cupolive oil (about 80 ml)
1 clovegarlic
2 tablespoonsbalsamic vinegar
4hard-boiled eggs
4 slicescured ham (such as prosciutto or serrano)
Salt and pepper

Saved

Steps

Prep time: 15 min

1

Place the chopped tomatoes and peeled garlic clove in a blender.
2

Add the bread, olive oil, and vinegar. Season with salt and pepper.
3

Blend until smooth and creamy.
4

Serve the Salmorejo well chilled, topped with chopped hard-boiled eggs and strips of cured ham.

Saved

Cooksnaps

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La popotte sans chichis @cook_18085349

Published in the US on August 10, 2025 14:01

Castres, Occitanie

Bonjour,Je me présente, moi, c’est Popotte !Gourmande dans l’âme, je suis passionnée de cuisine plus particulièrement de pâtisserie!Ma seule philosophie est de cuisiner sans chichis !Pour moi, tout le monde peut cuisiner, le seul pré-requis est l’envie de partager, de régaler ses proches en se faisant plaisir…Vous aurez beau avoir la meilleure des recettes, l’ingrédient qui sublimera vos créations est ce zeste d’amour…C'est pour cela que j'ai créé mon blog culinaire en 2015 afin de partager mes recettes en toute simplicité...Si cela vous intéresse, allez y jeter un oeil : https://lapopottesanschichis.frÉgalement présente sur les réseaux sociaux :Facebook, Instagram, Pinterest, Chef Simon

Keywords

Pepper Egg Serrano Tomato Ham Prosciutto Garlic

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