Spring is upon us, which means that Gazpacho is now being served all over Spain and Salmorejo will slowly disappear from menus. You may not know this but this famous soup has a rival, which is equally as popular among the locals. The rival is Salmorejo and it is made up of similar ingredients, but varies in taste, preparation, and texture. What you should know is that both soups are delicious, healthy, and easy to prepare. You should really try making them at home and once you do, you can pick your team! Below are two recipes to help get you started and give you a taste of both Spanish soups. Enjoy!
I bet you have seen this dish on the menu, but weren’t sure what it is. Well, Salmorejo is a creamy thick soup that served cold in a bowl. It originates from the South of Spain, Córdoba specifically. The main difference from gazpacho is the addition of bread. The addition of the bread adds a more orange pink color and thicker texture to the soup. Often the soup is garnished with hard-boiled eggs and diced Serrano ham.
- 1 day old baguette
- 1 green pepper chopped
- About 2 pounds of red tomatoes
- ½ medium cucumber peeled and chopped
- 2 garlic cloves
- 1 small onion chopped
- 1 teaspoon of sherry vinegar
- 1 cup of virgin olive oil
- A little salt and pepper
- 2 hard boiled eggs for the top
- Combine the tomatoes, cucumber, bread, pepper, onion, garlic, and ½ oil in a food processor at a high speed until smooth
- Add the rest of the oil little by little
- Stir in the vinegar and other seasonings
- Chop the eggs or other toppings such as the eggs or Serrano ham
There is nothing I crave more on a hot day than some gazpacho. It is a Spanish delight and a regional dish from Andalucía – a part of southern Spain. Unlike Salmorejo the cold soup is served from a tall glass instead of a bowl. The main ingredients are raw vegetables such as cucumbers and tomatoes. Above all, the soup is light and fresh. Spring and summer is typically when people enjoy it.
- 1 cucumber peeled and cut into chunks
- 1 small green pepper chopped
- About 2 pounds of ripe red tomatoes
- 1 small red onion peeled and chopped
- 1 small red pepper chopped
- 2 teaspoons sherry vinegar
- 2 teaspoons of salt
- 3 large garlic cloves
- ½ cup of olive oil
- ½ teaspoons of pepper
- Use a blender or hand blender to combine all the vegetables until smooth
- Gradually add vinegar, pepper, salt, and olive oil with the blender still on
- If it seems watery add a little more olive oil until creamy
- Strain the whole mixture and pour it into a glass
- Place in the refrigerator to chill until you are ready to serve,
- When ready drizzle a little olive oil in each glass.