Salmorejo (Chilled Creamy Tomato Soup)

Prep Time
10 mins

Packed with fresh tomatoes, this deliciously light summer soup could not be easier to make.


  • 20 oz tomatoes
  • 1 clove garlic, peeled (or 1 tsp garlic paste)
  • 2 oz bread
  • 1 tsp red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper to season


  1. Put the tomatoes and garlic into the blender and blitz.
  2. Add the bread and vinegar and pulse to combine.
  3. With the blender running, add the olive oil.
  4. Season to taste and serve.

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