A popular tomato based cold soup that is eaten during summer months.

A quick and easy Spanish salmorejo recipe straight from my Spanish mother-in-law's kitchen. This creamy, cold soup is perfect for summer!

This chilled salmorejo recipe is an authentic take on the classic Spanish soup. It's made with tomatoes, bread, garlic, olive oil, a splash of sherry vinegar and garnished with toppings such as boiled eggs, serrano ham, and olive oil.

If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, a spin on gazpacho from Andalucia, in...

Recipe for Salmorejo: A chilled creamy Spanish tomato soup made with ripe tomatoes, garlic, and almonds.

The best of both worlds meet when you eat the delicious Salmorejo, a Spanish tomato cold soup that you have to try this summer. You might find different articles on the internet that pair salmorejo vs gazpacho, but here we appreciate and love both of these wonderful recipes.

Gazpacho’s richer, creamier cousin is salmorejo, a red-orange chilled soup native to Córdoba that’s garnished with jamón and hard-boiled egg.

I made the Salmorejo from Ina Garten's upcoming cookbook. Here's what I thought when I tried it at home, plus a few suggestions if you try it, too.

Salmorejo Cordobes is a creamier version of gazpacho, the Spanish cold tomato soup. My easy recipe uses gluten-free bread, olive oil, prosciutto, and egg.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.