Salmorejo (Andalusian tomato cream soup)

Salmorejo (Andalusian tomato cream soup) Salmorejo (Andalusian tomato cream soup)
  • Servings – 4


  • 500 g Tomatoes
  • 3 (200 g) Carrots
  • 2 cloves Garlic
  • 50 g Raw cashews
  • 1 tbsp Apple vinegar
  • 1 – 2 tbsp Olive oil
  • 50 g Cream cheese
  • Salt, black pepper, basil
  • 2 Hard boiled eggs, grated
  • 50 g Prosciutto, minced - an option


  • Peel the carrots. Cut the carrots and the tomatoes into pieces and boil them in a large saucepan, filled with 600 ml of water.Add a little olive oil, 1 tbsp vinegar, garlic and cook until the vegetables become very tender. Wait until vegetables are done or nearly done before adding some salt and spices.
    tomato cream soup
  • Blend the mixture with an immersion blender, until smooth and thick. Add the cream cheese, cashews and blend to obtain a homogeneous mixture. If your saucepan is with a non-stick coating, do not blend the mixture in it to prevent scratching the coat. Instead, use a glass, plastic or metal bowl.
    tomato cream soup
  • Serve the soup with grated eggs and minced prosciutto.
    tomato cream soup

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