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Andalusian Salmorejo Soup with Jamón

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prep time
eparation time: 15 minutesnutes
cooking time
ng time: 0 minutes minutes
4 servings 4 servings
total time
time: 15 minutes minutes


  • f

  • Utensils

  • Blender or food processor

  • Large mixing bowl

  • Chopping board

  • Knife

  • Measuring cups and spoons

  • Serving bowlse and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • 4 ripe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell

  • Introduction

  • The Andalusian region of Spain, known for its rich culinary heritage, has given the world many delightful dishes. Among these, the Salmorejo soup stands out as a refreshing and vibrant representation of Andalusian gastronomy. Originating in the town of Cordoba, Salmorejo has a history dating back centuries. It was originally made by shepherds and laborers as a hearty meal that could sustain them throughout the day.

  • Traditionally, Salmorejo was a simple blend of bread, tomatoes, olive oil, and garlic. It was a frugal yet flavorful way to utilize stale bread and the bountiful harvest of ripe tomatoes. Over time, this rustic soup has evolved into a beloved Spanish classic, enjoyed by people across the globe.

  • In this article, we'll explore how to create a luscious Andalusian Salmorejo Soup, garnished with the exquisite Jamón Ibérico, a delicacy that elevates the dish to new heights.

  • Ingredients

  • 500g ripe tomatoes, roughly chopped

  • 200g stale white bread, crusts removed

  • 2 cloves of garlic, peeled

  • 100ml extra-virgin olive oil

  • 30ml red wine vinegar

  • 1 teaspoon salt

  • For the Garnish:

  • 100g Jamón Ibérico (Spanish cured ham)

  • 2 hard-boiled eggs, chopped

  • Extra olive oil for drizzling

  • Freshly ground black pepperpepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Preparation: Begin by preparing your ingredients.
Blend: Combine soaked bread, tomatoes, garlic, vinegar, and salt in a blender or food processor.
Chill: Refrigerate the mixture for at least an hour.
Serve: Top with Jamón, eggs, olive oil, and pepper before serving.
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