Andalusian Salmorejo with Fermented Red Onion Garnish

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Andalusian tomato & bread soup with a fermented onion finish

A chilled Andalusian tomato and bread soup made with ripe summer tomatoes, olive oil and garlic, red onions or jamon. Perfect for hot July days.

July 21, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Salmorejo is a thick, chilled tomato and bread soup from southern Spain, especially associated with Córdoba. It is rich with ripe tomatoes, olive oil and stale bread, then served cold with simple toppings. This Brine & Bloom version adds fermented red onions for a bright, tangy finish that cuts through the creamy tomato base.

It is ideal for hot July days, when tomatoes are ripe and cooking feels unnecessary. You can top it with fermented red onions or any other delicacy like strips of jamon or ham.

Enjoy!

FAQs

What is the difference between salmorejo and gazpacho?

Salmorejo is usually thicker and creamier than gazpacho because it contains more bread and olive oil. Gazpacho is often lighter and may include cucumber, pepper and onion.

Can I make salmorejo ahead of time?

Yes. Salmorejo is best served cold, so making it a few hours ahead works well. Store it in the fridge and stir before serving.

Do I have to use fermented red onions?

No. Traditional toppings include boiled egg and cured ham, but fermented red onions add brightness and acidity. You can leave them out or use ordinary pickled onions instead.

Andalusian Salmorejo with Fermented Red Onion Garnish

Ingredients:

Serves 4

1 kg ripe tomatoes, roughly chopped
150 g day-old white bread, crusts removed if very firm
1 small garlic clove
80 ml extra-virgin olive oil, plus extra to serve
1 tbsp sherry vinegar or red wine vinegar
½ tsp fine sea salt, plus more to taste
3–4 tbsp fermented red onions, drained
2 boiled eggs, chopped, optional
Fresh parsley or chives, optional
Black pepper, to serve

Directions:

Place the chopped tomatoes in a blender and blend until smooth.
Tear the bread into pieces and add it to the blended tomatoes. Leave for 10 minutes so the bread softens.
Add the garlic, vinegar and salt. Blend again until smooth and thick.
With the blender running, slowly drizzle in the olive oil until the soup becomes creamy and glossy.
Taste and adjust with more salt or vinegar if needed.
Chill for at least 1 hour before serving.
Serve in bowls with a drizzle of olive oil, fermented red onions, chopped boiled egg if using, herbs and black pepper.