With the arrival of summer and consequently high temperatures, I think that most of those dedicated to kitchens, we start looking for fresh recipes, easy to make and that combat these suffocating temperatures a little. And what better, than to prepare a delicious gazpacho.

I had always prepared the traditional salmorejo recipe, but this time, I wanted to innovate and looked for different variants of salmorejo and thus, I can vary the menus, both for myself and for the clients of the bar that I run.


Salmorejo is one of the most popular summer recipes among Spaniards on those hot days. I have even heard my friends say that they want summer to come to eat a good salmorejo by the pool.

Other recipes for the summer: < Watermelon gazpacho with basil >> < Coconut milkshake >> < Two summer dessert recipes >>

Today I am going to share with you 3 easy-to-make salmorejo recipes, so that you can invite your friends and soothe the suffocating summer heat a bit with this cold soup.

Salmorejo recipes for this summer

Traditional salmorejo recipe


  • 1 kg of ripe tomatoes
  • 200 gr of bread
  • 1 tablespoon olive oil
  • 1 teaspoon of vinegar
  • Salt to taste


  1. Wash and peel the tomatoes. gazpacho
  2. Cut them into small pieces.
  3. Cut the bread into pieces and put them in the bowl of the mixer.
  4. Add the vinegar, oil, and tomatoes. If you like it to have a stronger flavor you can add 1 clove of garlic.
  5. Beat until you see that the mixture is well crushed.
  6. Serve in a glass or deep dish.

Salmorejo Cordobés


  • 150 ml of olive oil (if it is extra virgin, the better) gazpacho
  • 1 kg of ripe tomatoes
  • 200 g. of Cordoba telera bread or any other type of hard crumb bread such as loaf, candeal or leg.
  • 1 garlic clove
  • A pinch of salt


When you see the recipe for cordovan salmorejo you will realize how easy it is to prepare.

  1. Start with the tomatoes: wash them, cut them in four and crush them in the blender.
  2. Strain the pulp obtained so that it does not have seeds or bits of the skin and reserve it in a bowl.
  3. Cut the bread into small portions that you will add to the tomato pulp that is in the bowl.
  4. You wait about 10/15 minutes for the bread to moisten well.
  5. Add the garlic clove, the salt and the olive oil and beat it again until you see a homogeneous cream.
  6. Store the salmorejo in the fridge and in an hour you will be ready to savor it.

To take it to the table, you can put it in a terrine and put a few pieces of Serrano ham on top or sprinkle it with a crushed hard-boiled egg.

Salmorejo without bread

As you will see, this variant of salmorejo, due to its texture, is more like gazpacho but I guarantee that it is delicious.


  • 5 ripe tomatoes gazpacho
  • 1 garlic clove
  • 1 glass of olive oil
  • Water glass 1
  • 2 eggs
  • Balsamic Vinegar of Modena
  • Salt to taste


  1. Cook the eggs for 10 minutes.
  2. Blanch and peel the tomatoes.
  3. Peel one of the hard-boiled eggs and cut it into quarters. The other one, crush it and reserve it to decorate the plate at the end.
  4. Place the tomatoes, garlic clove, vinegar, salt and egg in the blender.
  5. Beat until you see that the mixture is homogeneous.
  6. While beating, begin to add the oil, little by little.

Now you can take it to the fridge and as soon as it is cold, serve it in a bowl or terrine and put the chopped hard-boiled egg on top.

As you may have seen, these 3 salmorejo recipes are very simple to make. In a few minutes you can taste a refreshing and nutritious dish.

Do you know any other variant of salmorejo that is easy to make?

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