Salmorejo (Spanish Chilled Tomato Soup)

Name: Salmorejo (Spanish Chilled Tomato Soup)
Total time: 45 min
Yield: 4
Ingredients: 1.13 kg ripe tomatoes (cored and roughly chopped); 100 g baguette or rustic white bread (torn into bite-sized pieces); 5 garlic cloves (roughly chopped); 5 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar; 1 3/4 tsp Diamond Crystal kosher salt; 2 hard-boiled eggs (chopped); chopped jamón serrano or ibérico, to taste; extra-virgin olive oil for serving, to taste

⏱ 45 minutes
Easy
Serves 4
👥 2-cook recipe

A chilled Spanish tomato soup blended with bread, garlic, olive oil, vinegar, and salt, then topped with egg, jamón, and olive oil.

Adapted from Serious Eats.

Salmorejo (Spanish Chilled Tomato Soup), plated

This recipe, inside the app

Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:

Salmorejo (Spanish ... 0/0 COOK 1COOK 2

1Make the salmorejo

2Tear the bread

Tear the bread into bite-sized pieces

3Plate and serve

+ 3 more steps in the app

Salmorejo (Spanish ... 0/0 COOK 2COOK 1

1Make the salmorejo

Core and roughly chop the tomatoes

Roughly chop the garlic

In a blender, combine the tomatoes, bread, garlic,...

2Tear the bread

3Plate and serve

+ 3 more steps in the app

Ingredients

1.13 kg ripe tomatoes (cored and roughly chopped)
100 g baguette or rustic white bread (torn into bite-sized pieces)
5 garlic cloves (roughly chopped)
5 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
1 3/4 tsp Diamond Crystal kosher salt
2 hard-boiled eggs (chopped)
chopped jamón serrano or ibérico, to taste
extra-virgin olive oil for serving, to taste

The full plan

Split between two cooks — each step says who's on it.

1. Make the salmorejo COOK 1

Core and roughly chop the tomatoes
Roughly chop the garlic
In a blender, combine the tomatoes, bread, garlic, olive oil, sherry vinegar, and salt
Blend on high speed until completely smooth and creamy, 1 to 2 minutes

2. Tear the bread COOK 2

Tear the bread into bite-sized pieces

3. Chill the soup COOK 1

Transfer the salmorejo to an airtight container and refrigerate until thoroughly chilled, at least 30 minutes

4. Chop the eggs COOK 1

Chop the hard-boiled eggs

5. Plate and serve BOTH

Portion the salmorejo into individual bowls
Top with the hard-boiled eggs, chopped jamón serrano or ibérico, and a drizzle of extra-virgin olive oil for serving, Serve cold

See it in action

Two phones, one kitchen — ticking a step on one updates the other instantly.

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Cook this with your co-chef

Open Salmorejo (Spanish Chilled Tomato Soup) in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.

Salmorejo (Spanish Chilled Tomato Soup)

This recipe, inside the app

1Make the salmorejo

2Tear the bread

3Plate and serve

1Make the salmorejo

2Tear the bread

3Plate and serve

Ingredients

The full plan

1. Make the salmorejo COOK 1

2. Tear the bread COOK 2

3. Chill the soup COOK 1

4. Chop the eggs COOK 1

5. Plate and serve BOTH

See it in action

More two-cook recipes

Cook this with your co-chef

More on cooking together