Salmorejo Chilled Soup

Salmorejo Chilled Soup

A delicious traditional chilled Spanish soup.

Easy recipeEasy Gluten free Wheat freeQuick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 4.7 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

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.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Spinach & Potato Curry (Saag Aloo)

Add to favourites
A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!

Fruity Ice Pops

Add to favourites
These bright and beautiful homemade ice pops are sweet, delicious, and make a great frozen treat.

Vegan ‘Chicken’ Tikka Masala

Add to favourites
This curry is so delicious and indulgent – our new favourite! It’s really worth making your own paste but if you don’t have time, shop-bought options are a great alternative…

Tricolour Posh Plait Bread

Add to favourites
This is one of Tracey’s favourite bread recipes to teach. It looks complicated but it’s dead easy and it pulls all sorts of colourful seasonal veg into play! Feel free…

15 Minute Ramen (One Pot)

Add to favourites
This recipe is full of flavour and healthy ingredients – so quick and easy too! Perfect for busy evenings and workday lunches 🙂