Almond salmorejo soup
- August 2019
- Serves 4-6
- Hands-on time 30 min, oven time 6-8 min, simmering time 7 min
Salmorejo is a tomato-based Spanish soup from Andalucía, served chilled. You can make a big jug of it and keep it in the fridge for a speedy lunch; it’s especially good on a hot day.
Or, for something equally as refreshing in the summer, try our gazpacho soup recipe.
- 32.8g (4.8g saturated)
- 12g (4.2g sugars)
Complete the recipe to the end of step 4 up to 1 day ahead and keep in the fridge.
Jamón ibérico is a high-quality cured ham from Spain. Find it in large supermarkets and delis.
A bone-dry pale fino or manzanilla sherry straight from the fridge is ideal with the salmorejo.
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