Difference between gazpacho and salmorejo

During the season of heat we really want them light dishes, especially soups and cold salads. When it comes to cold soups, the gazpacho and salmorejo are so famous that they cross the borders of the lands where they are prepared in an artisanal way, Spain and Portugal.

More concretely, AAndalusian brings us closer every summer, although they can be eaten all year round, i Gazpacho and the Salmorejo. Two cold tomato-based soups from these lands e ideal for fighting the heat. Although everyone considers them the same, or almost the same, they are actually two very different recipes.

mid 15th century some already existed in Spanish cuisine sauces based on vinegar, brine and bread. Salmorejo originated as a humble dish that became popular in the south of the peninsula. In the Dictionary of the Authorities of 1737 appears the Salmorejo as a sauce used to dress rabbits. The recipe as we know it today dates back to 17th centurywhen the tomato was added.

One of the good things about both traditional dishes is that they serve to add more vegetables to our summer diet, even more liquidwhich allows us to recover better from the heat.

However, the difference between gazpacho and salmorejo is not such an easy question to answer for the novice in the kitchen. Spanish gastronomy. Therefore, we tell you what the Main differences between salmorejo and gazpacho in order to take this into account when tasting these two delicious dishes.

How do gazpacho and salmorejo differ?

Gazpacho is a cold vegetable soup, dressed with oil and vinegar and salmorejo is an emulsion. This explains why gazpacho has a texture that allows it to be drunk in a glass or bowl, while salmorejo has a texture that, if made too thick, can be similar to mayonnaise.

In general, both gazpacho and salmorejo have a lot in common as they are cold dishes in which tomato, stale bread, olive oil and garlic are used as the main ingredients. The main difference is that gazpacho also uses cucumber, pepper and vinegar, elements that are not used in the preparation of salmorejo.

Although garlic and bread are elements common to salmorejo and gazpacho, in salmorejo they have a greater presence when used in larger quantities. The same happens with oil, which is used in greater quantities in the preparation of salmorejo. As for vinegar, it is usually used in greater quantities in gazpacho.

While in the gazpacho it is customary to serve some croutons in the cold soup, and pieces of onion, pepper, tomato cut in brunoise as a garnish, the usual thing in salmorejo is to accompany it with chopped hard-boiled eggs and cubes of Serrano ham.

The gazpacho recipe admits many versions: it may or may not have cucumber, there are those who do not put bread in it, even if traditionally they do, among other variations. The salmorejo instead has ingredients that do not change and also the toppings are very defined.

  • Gazpacho can change color

Traditional gazpacho is characterized by its red color, although it can turn orange depending on the rest of the ingredients. For example, strawberry gazpacho is more red, but a peach gazpacho may look more orange, and a beetroot gazpacho will have a more purple appearance. For its part, the orange color of the salmorejo does not vary and is the result of the combination of bread, oil and tomato.