Salmorejo

Salmorejo is a traditional Spanish dish originating from the southern region of Andalusia, specifically from the city of Córdoba. It is a cold soup, similar to gazpacho, but with a thicker consistency due to the inclusion of bread in its preparation.

History

The origins of salmorejo can be traced back to the Roman times, when a simple mixture of garlic, vinegar, oil, and bread was consumed. The addition of tomatoes, a New World ingredient, transformed the dish into its modern form.

Ingredients and Preparation

The main ingredients of salmorejo are ripe tomatoes, stale bread, garlic, extra virgin olive oil, and salt. Some variations may include vinegar or hard-boiled eggs. The ingredients are blended until a smooth, creamy texture is achieved. The soup is then chilled before serving. It is typically garnished with diced Spanish ham (Jamón ibérico) and hard-boiled eggs.

Variations

There are several regional variations of salmorejo. In Seville, it is often prepared with more bread, resulting in a thicker consistency. In Málaga, orange juice is sometimes added to the recipe, giving the soup a unique, tangy flavor.

Cultural Significance

Salmorejo is a staple of Andalusian cuisine and is particularly popular during the hot summer months. It is often served as a starter or a light main course. The dish is so beloved in its hometown of Córdoba that an annual festival, the Feria del Salmorejo Cordobés, is held in its honor.

See Also

• Spanish cuisine
• Andalusian cuisine
• Gazpacho
• Ajoblanco