Difference between gazpacho and salmorejo

Difference between gazpacho and salmorejo

During the season heat we really want them light mealsespecially cold soups and salads. As for cold soups, gazpacho and salmorejo they are so famous that they cross the borders of the lands where they are cooked in the traditional way, Spain and Portugal.

More specific, BUTAndalusia brings us closer every summer, although they can be consumed throughout the year, Gazpacho and Salmorejo. Two cold tomato soups that are original to these lands and perfect for fighting the heat. Despite the fact that everyone considers them the same or almost the same, they are actually two very different recipes.

mid-fifteenth century in Spanish cuisine there were already some sauces made from vinegar, brine and bread. Salmorejo was born as a humble dish that became popular in the south of the peninsula. In the Dictionary of Authorities 1737 appears Salmorejo as a sauce used to season rabbits. recipe of dish as we know it today, goes back to 17th centurywhen the tomato was added.

One of the benefits of both traditional dishes is that they add more flavor. vegetables to our summer diet, plus more liquidwhich allows us to better recover from the heat.

However, the difference between gazpacho and salmorejo is not such an easy question for those who are less experienced in cooking. Spanish gastronomy. Therefore, we will tell you which Main differences between salmorejo and gazpacho so you can keep that in mind when enjoying these two delicious dishes.

What is the difference between gazpacho and salmorejo?

Gazpacho is a cold vegetable soup seasoned with oil and vinegar, while salmorejo is an emulsion. This explains why gazpacho has a texture that can 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 that use tomatoes, stale bread, olive oil, and garlic as main ingredients. The main difference is that gazpacho also uses cucumber, pepper, and vinegar, elements that are not used in salmorejo.

While garlic and bread are common elements in salmorejo and gazpacho, there are more of them in salmorejo if used in larger amounts. The same thing happens with oil, which is used in larger quantities in the preparation of salmorejo. As for vinegar, it is usually used in larger quantities in gazpacho.

While gazpacho is usually served with a few croutons in cold soup and brunoise sliced ​​onions, peppers, tomato as a side dish, salmorejos are usually served with sliced ​​hard-boiled eggs and small serrano cubes. ham.

The gazpacho recipe allows for many variations: it can be with or without cucumber, and there are those who do not put bread in it, although traditionally they do, among other variations. Instead, salmorejo has ingredients that don’t change, and even the side dishes are very specific.

  • Gazpacho can change color

Traditional gazpacho is characterized by its red color, although it can turn orange depending on the other ingredients. For example, strawberry gazpacho is redder, but peach gazpacho may look more orange, while beetroot gazpacho will appear more purple. For its part, salmorejo’s orange color does not change and is the result of a combination of bread, butter and tomatoes.