Gluten-Free Salmorejo with Beets — Paleo Spanish Cold Tomato Soup

Salmorejo is a traditional cold tomato soup from Córdoba in southern Spain. Often overshadowed by its more famous cousin, gazpacho, salmorejo stands out for its rich, velvety texture and concentrated tomato flavour. Classic recipes use crusty bread to thicken the soup and raw garlic for a bold hit of flavour. This version keeps the creamy character but replaces bread with cauliflower and almonds, making it both gluten-free and paleo-friendly. Beetroot adds depth of flavour and a vivid colour, while simple garnishes provide contrast in texture and freshness.

This recipe keeps the spirit of salmorejo—creamy, garlicky and tomato-forward—while adapting it for people who avoid gluten and grains. The almonds and cauliflower create a smooth emulsion when blended with olive oil, delivering a satisfying mouthfeel similar to the original bread-thickened version. Beetroot not only boosts the visual appeal but also complements the tomatoes with an earthy sweetness. The result is a chilled soup that works well as an appetizer, light lunch, or elegant starter for warm-weather meals.

INGREDIENTS:

(serves 2 as appetizers)

• 2 vine-ripened tomatoes
• ¼ cup beetroot
• ¼ cup cauliflower florets – plus a bit extra for garnish
• ¼ cup almonds – plus a bit extra for garnish
• 1 tsp raw garlic (adjust to taste)
• ¼ cup Extra Virgin Olive Oil (EVOO)
• 1 tsp white wine vinegar
• ½ tsp salt
• ¼ tsp black pepper
• Diced avocado – for garnish

METHOD:

1. Prepare the produce: roughly chop the tomatoes, beetroot and cauliflower so they will blend easily.
2. Add everything except the EVOO to a high-powered blender or food processor. Start on a low setting and blend for about 1 minute to combine. Stop and scrape down the sides with a spatula to ensure even processing.
3. Increase to medium speed and blend for another minute or until the mixture is smooth.
4. With the blender running on medium, slowly drizzle in all of the EVOO to create an emulsion and a creamy texture. Taste and adjust seasoning if needed.
5. Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to chill and let flavours meld. Chilling also helps the texture firm up slightly for a more authentic salmorejo feel.
6. To serve, ladle into bowls and top with chopped cauliflower, toasted or sliced almonds, and diced avocado for creaminess and visual contrast.

TIPS & SERVING SUGGESTIONS

Blend on medium speed and add the olive oil slowly to form a proper emulsion; this step is key for a silky finish. If the soup is too thick, stir in a little cold water, tomato juice, or additional olive oil to reach your desired consistency. For a smoother texture, strain the soup through a fine mesh sieve before chilling.

Traditional salmorejo is garnished with hard-boiled egg and jamón—both excellent options if you are not strictly vegan. This gluten-free, paleo version pairs beautifully with vegan-friendly toppings like extra cauliflower and almonds, chopped fresh herbs, or a drizzle of olive oil. Diced avocado adds creaminess and balances the crunch of the garnishes.

STORAGE

Store leftover salmorejo in an airtight container in the refrigerator for up to 2–3 days. Stir well before serving, and add fresh garnishes just before serving to keep textures bright. This soup is best enjoyed cold.

With simple ingredients and minimal hands-on time, this gluten-free salmorejo brings a modern twist to a classic Spanish dish. It’s an elegant, flavourful chilled soup that works for casual lunches or more formal starters—easy to prepare ahead and ready to impress.