#salmorejo

Photography by the-way-we-were (2025):

Córdoba - Andalucía - Spain 🇪🇸

Basically you get out your blender (food processor? whatever the right word is). You put tomatoes (or canned tomato puree which is even quicker) and bread in it. Blend a little to deconstruct the bread. Add salt, pepper and olive oil (be generous with the olive oil). Blend blend blend until the soup is creamy and/or you’re tired of the blender noise. (Or maybe it’s me who owns the world’s noisiest blender.) You can also include garlic if you want.

In the meanwhile boil an egg and pan-fry some pieces of your cold cut of choice (obviously the original recipe calls for Spanish jamón serrano, I use Italian speck) with a little olive oil. Then use them for topping the soup. I also pan-fried some cherry tomatoes in the same pan as the speck.

Picture of my lunch today:

Of course you could theoretically use different toppings but this is traditional and also very good. But of course you can adjust with vegetarian/vegan options since the soup itself is vegan.

I used whole wheat bread with seeds, it mostly got blended by the food processor but it still had a tiny bit of crunch which was nice, and was also flavorful.