Just about everyone has heard about the famous Spanish gazpacho soup but have you ever heard of salmorejo? If you live outside of Spain then it is probably likely that you’ve never even heard of this other cold tomato soup. But that’s ok because today we are going to highlight the differences between gazpacho and salmorejo as well as share with you another delicious dish to enjoy during the summer!
What is gazpacho?
Spanish gazpacho is a quintessential summertime dish in Spain due to its refreshing taste. It is primarily a cold tomato soup, but gazpacho ingredients also consist of a blend of other vegetables like garlic, green pepper, and cucumber. People opt to enjoy gazpacho soup in the summer because it is very hydrating and has fresh vegetables. It is perfect as a tapa before lunch or dinner since it is almost like a juice.
What to serve with gazpacho?
Gazpacho can be served with any meal because it pairs nicely with almost anything. For example, it is common to have gazpacho served with Spanish tortilla, olives, and basically any other dish that follows the Mediterranean diet.
How to make gazpacho
The gazpacho recipe is very simple since it consists of the following:
- 2 garlic cloves (you can add more if you desire a stronger taste)
- 2.2 lbs. of ripe pear tomatoes
- 1 Italian green pepper
- 1 cucumber
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons of white wine vinegar
- 1 tablespoon of salt
Once you have all the gazpacho ingredients washed, cut them into small pieces so they are easier to blend. Place the chopped food in a mixer until everything is smooth and there are no chunks. Then add the salt, oil, and vinegar. Once everything is blended together place the mixture in the fridge to cool. You can also freeze gazpacho if you made a large batch and want to save some for later. The most important thing to remember is that this soup should not be served hot!
Now, let’s move on to talking about salmorejo…
How did Salmorejo become popular?
Salmorejo soup is a traditional dish from Cordoba, Spain. It has its origins as a staple food for the harvesters in the Andalusian olive groves. But this dish was not the same as we know today because it wasn’t until the arrival of Christopher Columbus when tomatoes were brought from the New World and added to the dish. Ever since then it has become a staple first dish before lunch or dinner during the summer.
How to make salmorejo
The following is a traditional salmorejo recipe for 4 servings:
- 8 fresh pear tomatoes
- 1 cup of extra virgin olive oil
- 1 clove of garlic
- Stale bread from the day before- we suggest using the insides from a baguette
- A splash of sherry vinegar
- A pinch of salt
- 2 hard-boiled eggs
- Sliced serrano ham
First, you must peel the tomatoes to get the skin off. Then blend the tomatoes until they are completely pureed. Once pureed, you can add the stale breadcrumbs and mix. Let this mixture soak for 5 minutes. Next, you can add the vinegar, salt, and garlic to the bread/tomato mixture and blend to achieve an even texture. Slowly add the extra virgin olive oil as you blend at a moderate speed. You have the option to stop here and add the hard-boiled egg or you can add it to blend it completely. This is up to you and your preferences. But it is important to put the salmorejo into the refrigerator to let it cool. When ready, you can serve in a bowl with crumbles of serrano ham on top.
What is the difference between gazpacho and salmorejo?
One thing is very true, gazpacho and salmorejo are a traditional aspect of the Spanish life that incorporates simple and fresh produce celebrating the amazing Mediterranean diet. So, what is this soup made from? Much like gazpacho its main ingredients consists of tomatoes, extra virgin olive oil, vinegar, and garlic. But this is where the similarity stops because Salmorejo consists of a bit of stale bread, hard-boiled egg, and diced serrano ham. You can clearly taste the difference between these soups. This could be because salmorejo has swapped out the cucumber and green pepper for egg and ham. Salmorejo soup is also much creamier and thicker than gazpacho. It is mostly enjoyed in a bowl while gazpacho is often drunk from a glass since the consistency is more like a juice.
As we mentioned before, you can enjoy this dish as a starter or even as a tapa since it is easily available in any bar during the summer months. Now that you are aware of the differences of these dishes, you can compare to see which one you truly prefer!
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