Salmorejo facts for kids
A bowl of salmorejo
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| Alternative names | Ardoria, ardorío |
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| Course | Appetizer |
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Tomato, bread, extra virgin olive oil, garlic and salt |
| Variations | Gazpacho porra antequerana |
Salmorejo is a delicious, thick, cold soup from southern Spain. It comes from a region called Andalusia. People also sometimes call it ardoria or ardorío. This tasty dish is made from fresh tomatoes, bread, extra virgin olive oil, and garlic.
It is usually served cold, especially on hot days. Often, it's topped with small pieces of Spanish Ibérico ham and diced hard-boiled eggs.
Contents
What is Salmorejo?
Salmorejo is a traditional Spanish soup. It is known for its creamy texture and rich flavor. It's a popular appetizer or light meal, especially during warm weather. The main ingredients are simple but create a very satisfying dish.
How is Salmorejo Made?
To make salmorejo, the tomatoes are usually peeled first. Then, they are blended with the other ingredients. This includes bread, extra virgin olive oil, garlic, and salt. Everything is puréed until it becomes very smooth and creamy. The mixture is then chilled before serving.
The Special Bread for Salmorejo
The type of bread used is very important for salmorejo. It's often made with pan de telera. This bread is very dense and has a white inside. It is made from a special wheat flour that has lots of protein. This kind of bread helps give salmorejo its unique thick and creamy texture.
Salmorejo vs. Gazpacho: What's the Difference?
You might have heard of gazpacho, another cold Spanish soup. Salmorejo is different from gazpacho in a few ways. Salmorejo looks more pink-orange. It is also much thicker and creamier. This is because it uses more olive oil and a different kind of bread. For example, for every 1 kilogram of tomatoes, salmorejo uses about 200 grams of bread and 100 grams of olive oil. Gazpacho often uses older, stale bread soaked in water.
There are also different versions of salmorejo in Andalusia. Some variations include ardoria and porra antequerana. Porra antequerana sometimes has pieces of tuna on top.
"Salmorejo" in the Canary Islands
The word "salmorejo" is also used for something else in the Canary Islands. There, "salmorejo" is a type of marinade. A marinade is a sauce used to flavor meat before it's cooked. This marinade is often used for rabbit (conejo en salmorejo), which is a special dish on the islands. Typical ingredients for this marinade include salt, garlic, paprika, and hot peppers.
Not to Be Confused With Salmoriglio
It's easy to mix up salmorejo with salmoriglio. Salmoriglio is a sauce from southern Italy and Sicily. Both names come from the same old Latin word, salimuria, which means "brine." But remember, Spanish salmorejo is a cold, tomato-based soup. Italian salmoriglio is a sauce made with lemon, herbs, and olive oil. They are very different!
See also
In Spanish: Salmorejo para niños
