Gazpacho’s Lesser-Known Cousin
Many people have heard of gazpacho, a tomato soup served cold. Gazpacho is normally a blend of a variety of vegetables and can be consumed as a drink or as a soup. It is perfect for the extremely scalding hot summers of Southern Spain.
However, gazpacho does have a relatively strong flavor and interesting texture. For those reasons, I wasn’t a huge fan when I first fried the famous concoction. In the spirit of keeping an open mind, I choose to try salmorejo- a cold tomato soup that is like gazpacho, but with a few key differences. Salmorejo is thicker and creamier, and is made of only tomato, bread, olive oil, and garlic.
Salmorejo originated from Córdoba, Spain. It was originally a food served to soldiers because of its simple ingredients but filling texture and taste. Many of the inhabitants of Andalusia, a region in Southern Spain, see salmorejo as a separate dish from gazpacho because of its unique history.
Personally, I would certainly agree with this evaluation. I really enjoyed trying salmorejo, and the influence of Spanish culture clearly shines through in this dish. The use of ripe tomatoes, freshly baked bread, strong garlic, and extremely high-quality olive oil create a unique, delicious, and traditional dish. Although it may be less popular than gazpacho, I would certainly recommend giving this lesser-known relative a try!
Fiona Finger
Hometown: Oconomowoc, Wisconsin
Major: Psychology
Program: Illinois in Spain: Granada