If this week’s sunshine has got you craving some Mediterannean cuisine, have a go at this easy-to-make fresh tomato soup. The recipe comes from the kitchen at Bravas, the tapas bar and restaurant on Cotham Hill.

Salmorejo - Spanish soup recipe by Bravas

What is salmorejo?

Originating from Cordoba Andalusia in the south of Spain, salmorejo is similar to gazpacho but a unique dish in its own right. Thick and creamy in texture, it’s served cold and is a refreshing dish, especially in the Andalusian heat - locals often enjoy it in the shade in summer. 

Made from tomato, bread, extra virgin olive oil, salt, and garlic, the dish dates back to the Neolithic Age as the Romans evolved the idea of bread as the main ingredient mortared with garlic, tomato and vinegar.

How to make salmorejo


  • 4 cloves of garlic

  • 100g dry bread

  • 700g soft tomatoes with skin, chopped

  • 700g roasted tomatoes (lightly roasted)

  • 1 green pepper, deseeded and chopped

  • 1 red pepper, deseeded (lightly roasted)

  • 2 tsp chardonnay vinegar

  • 1 cup Molino oil

  • 1 tsp Maldon salt (or to taste)


Roast 700g tomato and one red pepper. Peel the pepper skin. Allow to cool.

Soak 100g of bread in ½ cup of Molino oil for 5 minutes. Blend everything together and season to taste.

Great served with jamon, tuna, crab or hard boiled eggs.

Last week's Food Friday: Jekka's recipe for rocket pesto

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