Salmorejo / Chilled Tomato Soup from Cordoba - Cuisine Magazine - From New Zealand to the World
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.
Cooking tools:
Ingredients
- 1.5kg very ripe tomatoes
- 300g two-day-old bread, crusts removed
- 1 clove garlic, chopped
- 150ml extra virgin olive oil (has to be a light flavoured oil, not too peppery)
- 3 hard-boiled eggs, whites only, diced
- 100g serrano ham, diced
- olive oil for drizzling
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Salmorejo (Cold Tomato Soup) - Cookidoo® – the official Thermomix® recipe platform
cookidoo.international
Salmorejo (Spanish Chilled Tomato Soup)
yourlocaladvertiser.ie
Salmorejo (Cold Tomato Soup) - Cookidoo® – the official Thermomix® recipe platform
cookidoo.ca
Salmorejo
growingchefsontario.ca
Salmorejo (Spanish Cold Tomato Soup) Recipe (2026)
spanishfoodguide.com
Salmorejo (Cold Spanish Tomato Soup)
ovensource.com
Salmorejo (Chilled Tomato Soup with Herbed Olive Oil)
oliveoiltimes.com
Salmorejo- Spanish Chilled Tomato Soup
joanneweir.com