Salmojero Andalusian cold tomato soup Aisling Larkin kieran cuddihy news talk


Classic Andalusian Cold & Creamy Tomato Soup topped with Hard-Boiled Egg and Serrano Ham
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Prep Time: 20 minutes
Cook Time: 7 minutes



  • 650g ripe tomatoes cored and coarsely chopped
  • 110g stale or lightly toasted bread, crust discarded, inside torn or chopped into bite-size pieces
  • 75ml extra virgin olive oil plus more for drizzling
  • 1 garlic clove crushed and peeled
  • 15ml sherry vinegar
  • 4g fine sea salt
  • 1g freshly ground black pepper plus more for serving
  • 90ml cold water
  • 2 hard-boiled eggs chopped (optional)
  • 110g diced jamón serrano or prosciutto finely chopped (optional)



  • In a blender, combine the tomatoes, bread, olive oil, garlic, sherry vinegar, salt, pepper, and cold water. Blend until smooth.
  • Strain the mixture through a fine mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
  • Cover and refrigerate the soup for at least 2 hours to chill and allow the flavors to meld.
  • Serve the salmojero cold, drizzled with extra virgin olive oil and topped with chopped hard-boiled eggs and diced jamón serrano or prosciutto, if desired.
  • Season with freshly ground black pepper before serving. Enjoy!

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