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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD