Salmorejo, the Andalusian cold soup
Discover this delicious Spanish cold soup, a classic of Andalusia, perfect for hot days.
Salmorejo is an Andalusian specialty, a cold dish made with tomatoes, stale bread, and olive oil. It’s perfect as an appetizer or a light meal.
Ingredients and directions
- Prep time30 min
- Cook time15 min
- Resting4 hr
- Total4 hr 45 min
- DifficultyMedium
- CostBudget
- Cooking methodmixing
- Estimated cost$3.69 $1.23 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $0.80
- $0.03
- $0.97
- $0.05
- $1.32
- $0.52
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- Soak the bread slices in cold water until they become soft.
- Combine all the ingredients until you have a smooth, creamy consistency. ≈ 4 min
- To make the mixture thicker, add bread.
- To make it more liquid, add some tomatoes (not water!). ≈ 3 min
- Allow the mixture to cool completely, preferably overnight.
- Pour servir, pour each person, pour each container. ≈ 3 min
- Garnish with small pieces of ham and hard-boiled egg. ≈ 10 min
- Add one tablespoon of olive oil. ≈ 3 min
The bill
Salmorejo, the Andalusian cold soup
- 100 ml of extra virgin olive oil$0.80
- a pinch of salt$0.03
- 250 g of stale bread$0.97
- 1 to 2 cloves of Allium sativum (garlic)$0.05
- 500 g of peeled tomato mulberry$1.32
- a hard-boiled egg$0.52
Total$3.69
that's $1.23 per person
Estimated price; varies by store.
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