Salmorejo with piquillo peppers

Salmorejo with piquillo peppers

Salmorejo with piquillo peppers is a different way to enjoy a classic salmorejo.

Salmorejo with piquillo peppers

Nothing can beat a good cold soup on a hot summer day and salmorejo is one of my favourites.

This time I wanted to make it a little bit different using some piquillo peppers and the result is so good.

Hope you like it!


Salmorejo with piquillo peppers

Recipe by Enara ParraCourse: StarterCuisine: SpanishDifficulty: Easy


Prep time




  • 1 kg vine-ripened tomatoes

  • 70 gr of bread from the day before (soak it in water a little bit before)

  • 50 ml Olive oil

  • 3 piquillo pepper

  • 1 garlic clove

  • 1 teaspoon salt

  • Toppings: Sliced piquillo pepper and tuna (bonito)


  • Place all the ingredients (except the toppings) in a blender. Blend until you get an even and creamy texture, about 2-3 minutes.
  • Refrigerate for at least 2 hours or overnight.
  • Serve in bowls and add the toppings. You can all chopped boiled eggs, more piquillo peppers, tuna… Drizzle with olive oil and enjoy it!

The key to get a creamy salmorejo is to use a powerful blender, I will link mine below in case you want to have a look at it.

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