Everyone’s heard of gazpacho, but what you might realise upon visiting Spain is that this famous “soup” has a rival which is equally popular among the locals. This rival is based on similar ingredients but varies in preparation, taste and texture. And it’s called, Salmorejo! but the real question is, which is better? Well, ultimately these are both delicious and even healthy soups that you should try at some point or even make at home. And once you do, you can decide for yourself! To help you get started, here are two recipes, one for gazpacho and the other for salmorejo. Enjoy!
Gazpacho
Known for being a popular Spanish delight, gazpacho is a regional dish that originated from Andalucía – a part of southern Spain. Interestingly, this cold soup is more often served from a tall glass rather than a bowl. Made up of raw vegetables such as tomatoes and cucumbers, gazpacho is extremely refreshing and light. It is typically eaten when the weather is too hot to eat, but you want something cold and flavorful at the same time. Keep reading for the perfect gazpacho recipe!
- About 2 pounds of ripe red tomatoes
- 1 cucumber peeled and cut into chunks
- 1 small red onion peeled and chopped
- 1 small green pepper chopped
- 1 small red pepper chopped
- 3 large garlic cloves
- 2 teaspoons sherry vinegar
- ½ cup of olive oil
- 2 teaspoons of salt
- ½ teaspoons of pepper
- Blend all of the vegetables in a blender or using a hand blender on high until smooth
- Slowly add the vinegar, salt, pepper, and olive oil while the blender is still on
- If it seems a little watery add a bit more olive oil until creamy
- Strain the whole mixture and transfer it to a tall glass
- Put in refrigerator to chill until you are ready to serve it in glasses with a drizzle of olive oil
Salmorejo
I bet you’ve heard of gazpacho, but what about salmorejo? Salmorejo is a cold creamy thick soup that comes in a bowl. It also stems from the south of Spain, but specifically Córdoba. Different from gazpacho, one of the main ingredients is bread. This gives it a more pink orange appearance and thicker texture than gazpacho. Also salmorejo is usually garnished with hard-boiled eggs and diced Serrano ham. You can probably find it in many restaurants or tapas bars as a sauce used to prepare montaditos. Keep reading for the perfect Salmorejo recipe!
- About 2 pounds of ripe red tomatoes
- 200gr of bread loaf
- 1 large garlic clove
- ½ cup of olive oil
- 2 teaspoons of salt
- ½ teaspoons of pepper
- Serrano ham, cherry tomatoes, 1 boiled egg to garnish
- Combine the tomatoes, bread,and ½ the oil in a food processor at a high speed until silky
- Add the rest of the oil gradually
- Stir in the seasonings
- Chop the eggs or other topping such as Serrano ham and place on top for garnish
If you liked this article and would like to learn more about Spanish food and Spain’s wonderful food culture, check out the Spanish Cuisine section of our blog!
More Amazing Spanish Recipes:
The Spanish Kitchen: Tortilla de Patatas
The Spanish Kitchen: Paella
The Spanish Kitchen: Mantecados
11 Classic Spanish Cocktails and How to Make Them
The Spanish Kitchen: Pan con Tomate
The Spanish Kitchen: Gambas al Ajillo
The Spanish Kitchen: Crema Catalana
Traditional Easter Food in Spain
6 Spanish Soups You MUST Try This Winter!
San Isidro Kitchen – Rosquillas listas
Spanish Kitchen: La Mona de Pascua
The Spanish Kitchen: Bacalao con Tomate
The Spanish Kitchen: Flan De Fresa
Leah Warner
Leah has been living in and exploring Madrid since 2013 when she moved to the city for a simple summer abroad. She started the Citylife Blog in 2014 with the goal to share everything there is to know about her favourite place on earth!
