Salmorejo Chilled Soup

Salmorejo Chilled Soup

A delicious traditional chilled Spanish soup.

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Total time

5-10 minutes




  • soups-starters
  • lunches
  • sides-light-meals-and-salads




  • 1 large slice good quality white bread (we used half a ciabatta roll – use GF if necessary)
  • 4 large ripe tomatoes, roughly chopped
  • 1 green pepper, seeds removed and cut in half. Roughly chop one half for soup and finely chop the rest for garnish.
  • 2 cloves garlic, roughly chopped
  • 3 tbsp extra virgin olive oil plus extra for drizzling
  • 1-2 tbsp cider vinegar – add 1 tbsp first then taste and add more if needed
  • 50ml/scant ¼ cup water
  • Large pinch salt

Optional serving suggestions: red onion, finely chopped, fresh parsley or basil, finely chopped green pepper, red pesto, croutons


  1. Soak the bread in a shallow dish of water for 30 seconds on each side.
  2. Blend the soaked bread, tomatoes, green pepper, garlic and olive oil.
  3. Add the cider vinegar, water and salt. Blend to a smooth soup consistency, adding a little more water if it is too thick.
  4. Check the seasoning and add more salt, vinegar or olive oil to taste.
  5. Chill the soup for at least 1 hour, then drizzle with extra virgin olive oil and sprinkle with black pepper.
  6. Garnish with the optional extras.

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