SpanishEasy · Cold
Sunny Salmorejo with Toasted Almonds
A thick, velvet smooth Andalusian gazpacho crowned with crunchy toasted almonds and a generous glug of golden olive oil. Chilled and utterly refreshing on a hot day.
Prep
20 min
Cook
5 min
Rest
1h
Total
1h 25m
Method
Toast the Almonds
1
Place 100g almonds in a dry frying pan over medium heat. Toss often until golden and fragrant, about 4 minutes. Set aside to cool completely.
Soak and Blend
2
Tear the bread into rough pieces and soak in cold water for 5 minutes. Squeeze out excess water and set aside.
3
Working in two batches, blend together the chopped tomatoes, soaked bread, garlic clove, cooled toasted almonds, 150ml olive oil, and salt until completely smooth and velvety, about 2 minutes per batch.
Strain and Chill
4
Pass the blended salmorejo through a fine-mesh strainer into a large bowl, pressing with a spoon to extract all liquid. Discard any remaining solids.
5
Cover and refrigerate for at least 1 hour until thoroughly chilled and the flavors have married.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
710
per serving
Low sugar · 9g
Protein
11g
Carbs
27g
Fat
65g
Sat. fat
8g
Fiber
7g
Sugar
9g
Sodium
983mg
Heart HealthyAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.4m³
Land
45Pt
Runoff
0.09g P
ripe tomatoes, roughly chopped drives 63% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
2
Bitter
0
Spicy
Textures
SilkyCrunchySmooth
Aromas
NuttyFruityPungentBright
Kitchen Equipment
Primary Tool
BlenderFrying PanBlenderChef KnifeCutting BoardFine Mesh StrainerLarge BowlSpoonMeasuring SpoonsMeasuring JugPlastic WrapClean Kitchen Towel
Counter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
This dish contains almonds (tree nuts) as a primary ingredient. Do not serve to individuals with tree nut allergies. Almonds appear both in the blended base and as a finishing garnish.
This dish contains gluten from white bread. Ensure all serving vessels and utensils are free from gluten cross-contamination if serving celiac or gluten-sensitive individuals.
Storage
Salmorejo must remain refrigerated at 40°F (4°C) or below until serving. The tomato-based emulsion is a potentially hazardous food that supports bacterial growth if left in the temperature danger zone (40-140°F / 4-60°C) for more than 2 hours total.
Cross Contamination
Keep raw almonds and toasted almonds separate from other allergens during preparation. Clean all equipment (blender, strainer, bowls) thoroughly between uses if also preparing allergen-free dishes.
High Risk Population
This dish contains raw almonds and uncooked tomato-garlic emulsion. Immunocompromised individuals, pregnant women, young children, and elderly persons should consume only if all ingredients have been properly washed and the dish has been prepared under sanitary conditions.
Shelf Life
Consume prepared salmorejo within 1-2 days. The fresh tomato and almond content limits shelf life. Discard if sour odor, off-color, or mold appears. Do not taste if suspect.
Handling
When toasting almonds, stir frequently and monitor closely to prevent burning. Burnt almonds can create bitter compounds and bitter tastes that mask spoilage in the finished dish.
Pro Tips
Technique
Don't rush the straining — pressing that smooth purée through the fine mesh is what transforms good salmorejo into silky salmorejo. The bits left behind are just fiber, and they dilute that velvet texture you're after.
Seasonal
Only make this when tomatoes are at their peak summer sweetness. If they don't taste like sunshine, your salmorejo won't either — wait for the good ones.
Substitution
If hazelnuts are what you have, they work beautifully here — toast them the same way and you'll barely notice the difference. Sometimes the pantry decides.
From the chef
Good salmorejo is thick enough to coat a spoon and cold enough to stop you in your tracks on a hot day. Ripe tomatoes, yesterday's bread, a clove of garlic, and a generous pour of olive oil all go into the blender until the mixture is completely smooth and velvety, then through a fine strainer and into the fridge for an hour to let everything settle into itself. This version gets toasted almonds blended in for a quiet richness, then rough-chopped almonds scattered over the top for crunch. Finish with a final glug of oil. That is really the whole secret — ripe tomatoes and the confidence to use enough olive oil.
TagsCold SoupGazpachoSpanishAndalusianRefreshingSummerVegetarianEasyOlive OilOlive Oil
AllergensTree NutsGluten
Source: generated · June 10, 2026