Salmorejo Sevillano

READY IN: 10mins
Recipe by Cocinero Andaluz

During my stay in Seville, this was one of the things I ate the most often. I didn't know it even had some of these ingredients in it, until I was about to leave back to New Mexico. It's a good cold "soup" to eat, however my roommate, Mercedes, told me that most Americans don't like it.

Top Review by La Nintildea del pi

I love salmorejo! After living in Granada for six months I became obsessed with this sopa and when I cam back home to NM as well, I made it for my friends and its popular, although I use stale bread with the crusts cut off.

Ingredients Nutrition


  1. Place tomatoes in boiling water for 1 minute, then quickly take them out and peel their skins off.
  2. Blend together the tomatoes, salt, vinegar and garlic.
  3. Add the bread, depending on the size of the slices, add until consistency is thick, but still runs.
  4. Pour the salmorejo into a bowl, rip the boiled egg and bacon up with your hands and garnish in the center.
  5. Add a dash of the olive oil. In addition to making it look pretty, it also tastes great. Remember; the darker the oil, the better.

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