This quick and easy Spanish Cold Tomato Soup recipe is a vegan and healthier take on the popular tapas appetizer – Salmorejo Cordobés. It is made using healthy plant-based ingredients, turning it into a gluten-free, egg-free, and protein-rich soup without sacrificing the creaminess and flavors of the classic!
Spanish Cold Tomato Soup Recipe (Simple, Healthy, Vegan)
Do you know that tomatoes are sun-loving vegetables? They thrive in warm weather, and they bloom in the summer. These sun-ripened, plump, juicy orbs of savory goodness and they are so versatile that you can use them for any dish! Whether for pasta, gnocchi, in sandwiches, burger, salads, for salty drinks, curries and veggie soups – tomatoes make so many hearty recipes even more flavorful and delicious!
I know you are thinking that soup and summer do not go well together, but the soup-lover in me does not hibernate during the warm season! So I looked into this traditional Spanish cold tomato soup recipe and made a few tweaks to make it vegan-friendly, healthier, gluten-free and protein-rich by adding white beans instead of bread!
What is Salmorejo Cordobés?
Sometimes also known as Ardoria or Ardorío, Salmorejo is a simple Spanish cold tomato soup that originated in Southern Spain (Andalucia), specifically in Corboda. It is traditionally made using tomatoes, garlic, oil, and bread and is served with hard-boiled eggs and serrano ham as an appetizer for tapas. The bread they traditionally use in the recipe is pan de telera, a dense bread blended into tomato puree, giving it its distinctive thick and creamy texture.
In this recipe, I used white beans and omitted the bread, eggs and jam, allowing for a wide range of diets while still getting the same thickness. Plus, white beans are a nutritional powerhouse! They are rich in proteins, fiber, and nutrients, making this soup more nutritious and diet-friendly.
Salmerejo vs Gazpacho
Both are cold veggie-based soups popular in Spain. They both use tomatoes, bread, garlic, and oil. However, the difference is while Salmerejo uses tomatoes as its main ingredient, Spanish Gazpacho is made with other vegetables like cucumbers, onion, and bell peppers too. Furthermore Salmorejo is much thicker and creamier in texture, because it includes more bread.
Ingredients for Salmerejo
This quick, simple, and healthy cold tomato soup recipe is easy to make without cooking. All you need are 3 basic ingredients (tomatoes, beans and garlic). Plus good quality olive oil, vinegar, salt and pepper as well as a blender!
- Tomatoes: you can use any type of tomatoes like Roma, Plum, Heirloom, Globe etc. Just make sure they are fresh, fully ripe and plump for the best flavor! I leave their skins on but you can also peel your tomatoes by covering them with boiling water first, then rinse with cold water or put in an ice bath and peel off the skin as instructed in this recipe.
- Garlic: adds a sharp punch of flavor to the soup.
- White beans: such as cannellini beans are starchy and will create a creamy consistency when blended, which makes them an ideal alternative to eggs and bread.
- Extra virgin olive oil: this is an essential ingredient in this Spanish recipe because it has a delicious culinary flavor. I recommend using the best quality you can get. Fat also improves the absorption of the fat-soluble vitamins A, D, E and K.
- White wine vinegar: to give the soup a dash of acidity. You can also use apple cider, balsamic or sherry vinegar.
- Salt and black pepper: or other spices to taste.
- Garnishes: I went for vegan parmesan, basil, jalapeños and crispy homemade pasta chips.
How to make Spanish cold Tomato Soup
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Blend and season
Add all the ingredients (except the olive oil) in a blender and blend until smooth (or use an immersion stick blender). With the blender running, gradually add the olive oil until smooth and creamy. Taste and adjust salt and pepper as needed.
Step 2: Garnish and serve!
Place your creamy Spanish tomato soup in the refrigerator for at least 2 hours (or better overnight) to allow the flavors to combine. Then serve in bowls and garnish with a drizzle of extra olive oil, vegan parmesan, fresh basil and pasta chips or other toppings you like. Enjoy!
Tips when Making Spanish Tomato Soup
- Make this ahead of time. If you plan to serve it for lunch or dinner, do it the day before and keep it refrigerated. This will allow the flavors to unfold and come together really well!
- Instead of white beans, you can also use bread, as it is done in traditional Salmorejo recipes. Make sure to use the dense type to achieve the perfect consistency. Better if it is gluten-free!
- Aside from the garnishes above, you can also top your soup with crispy tofu, coconut bacon, or vegan croûtons.
- Add smoked paprika or chili powder if you want to add a smoky and mildly spicy flavor to your soup.
How to store Tomato Soup?
This is an excellent Salmorejo Cordobés recipe for making ahead as it keeps in the fridge and freezer well! You can place the Spanish Tomato Soup in an airtight container or sealed jar and refrigerate for up to 5 days or freeze for 3 months.
This Creamy Vegan Spanish Tomato Soup is:
- Low in calories
- Low carb
- As delicious as the classic
- Perfect as an appetizer, starter or side dish for lunch or dinner!
More vegan soup recipes
- Vegan Pizza Soup
- Creamy Sweet Potato Soup
- Red Lentil Dahl
- Thai Carrot Ginger Soup
- Creamy Cauliflower Soup
- Vegan Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Vegan Lasagna Soup
- Minestrone Soup
- Thai Peanut Ramen Noodle Soup
- Mushroom and Rice Soup
If you try this vegan Salmorejo recipe, feel free to leave me a comment and a star rating! And if you take a picture of your tomato soup and share it on Instagram, feel free to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying this recipe! 🙂
Spanish Tomato Soup - SalmorejoAuthor:
*Note: Feel free to check out the recipe video + tips + step-by-step pictures above!
- Add all the ingredients (except the olive oil) in a blender and blend until smooth (or use an immersion stick blender). With the blender running, gradually add the olive oil until smooth and creamy. Taste and adjust salt and pepper as needed.
- Place in the refrigerator for at least 2 hours (or better overnight) to allow the flavors to combine.
- Tomatoes: I leave their skins on but you can also peel them as instructed in this recipe.
- Beans: Instead of beans you can also use bread as it is done in traditional salmorejo recipes.
- Toppings Ideas: You can also top it with crispy tofu, coconut bacon (see vegan carbonara recipe) or croûtons (see Panzanella recipe).
- More helpful tips and information about this recipe such as suggestions for other fillings and alternatives as well as storing notes mentioned in the blog post above.
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